Roast Tomato, Pesto and Zucchini Tartlets
Course: appetizer, brunch, lunchCuisine: vegetarian, italian, mediterraneanDifficulty: easy6
servings40
minutes45
minutesTry our organic puff pastry to make these elegant tasty tarts. Summer afternoons, or holidays - these personal sized mini tarts will be the go to appetizer for any gathering.
Ingredients
- 6
Campari or Plum Tomatoes halved
- 12
Calamata Olives or similar
- 1/2 cup
crumbled feta cheese
- 2
medium zucchini, peeled and sliced into 1/4" rounds
- 1/4 cup
olive oil for brushing, frying
8 oz package of fresh basil pesto
Pinches of Fresh Ground Black Pepper
1 lb Box Fillo Factory Organic Puff Pastry
1 egg, beaten in a bowl
3-4 tbs Balsamic Vinegar Glaze
1/4 cup of chopped fresh basil for garnish.
Directions
Preheat oven to 375°F.
Slice the tomatoes in half crosswise, and place cut side up on a baking sheet. Roast for about 30 minutes, brush with olive oil and roast a bit more. Remove from oven and let cool.
Prepare your zucchini by searing in a hot pan with a few tbs of olive oil until they are lightly browned on either side. Sprinkle with salt.
You can also use an airfryer basket - brush both sides with olive oil and place them on the airfryer basket. Turn once after one side is browned and do the other. Sprinkle with salt.
Remove to a plate.
Take a 1/4 cup of EVOO (extra virgin olive oil) and crush a garlic clove into it. Let this sit while you prepare the recipe.
Unfold thawed but still cool, Puff Pastry. Using a flour dusted workspace, roll them gently flat. Take an aprox 4" circle cutter or inverted bowl, and cut circles out of the puff pastry dough. Place them on a lightly greased baking sheet about 1 1/2" apart.
Gently spread a tablespoon of pesto on each tart, up to 1/2" of the outer edge. (So there will be a pretty crusty border)
Lay out 3-4 slices of the browned zucchini. Place a tomato on top of them. If the tomatoes are small, artfully arrange two tomatoes on each pastry tart. On top of the tomatoes, sprinkle the crumbled feta, and add 2-3 olives per tart.
Brush each with the garlic olive oil mix you made earlier. Grind some fresh pepper on each with a pinch of salt(optional)
Brush the outer rim of the puff pastry circles with a thin coat of egg wash. Bake at 375°F until the puff pastry is golden . Remove from oven, drizzle a few threads of balsamic glaze over each, garnish with fresh basil and serve immediately.
