Quick Mediterranean Vegetarian Tartlet

          mediterranean vegetarian tartlet

Originally from: Saffron Walden County High School (Alice's work)

Makes four tartlets, enough for four people as a component of tapas.



  1. Preheat the oven to 200 C.
  2. Grease the tartlet tin (one of those ones with groups of four tartlets, each around tartlet 10 cm in diameter).
  3. Unroll the pastry over the tin and push down into the tartlet hollows.
  4. Trim the pastry around the tartlets so that there is a small (~5 mm) margin around each.
  5. Add a good dollop of the pesto to each tartlet and spread it out; you want a layer of between 5 and 10 mm of the stuff in the bottom.
  6. Arrange the cherry tomatoes, cut side uppermost, and the feta cheese, on the tartlets. 
  7. Sprinkle with grated parmesan.
  8. Cook for ~20 minutes, until the pastry edges appear done.
  9. Remove the tartlets from the tin and allow them to cool.
  10. Sprinkle with basil leaves before serving.

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