My friend Sal’s mum, Megan, is a wonderful cook – HERE is another 10/10 recipe I picked up from her – and when I was 11 I had one of her mini tartlets at the Spring Races in Melbourne. It was a little circle of puff pastry (cut with a cookie cutter), spread with pesto, topped with a cherry tomato and goats cheese, and baked until the tomato was sweet and the goats cheese started to brown. A little leaf of basil was perched on top to finish it. I was obsessed with these little tarts! And catering for the Races can be challenging as it can be very hot (or rainy) and everything must be driven and then kept fresh. One year I organised a carpark and wanted a big jar of sweets – by the end of the day the entire jar was one mass of multi-coloured sugar.
Once I worked out how simple Megan’s tarts were, I use to make them all the time and was amazed at how something SO EASY could be so damn delicious. So this large tart is very much inspired by that – thank you Megan and Sal!
Something that will make this recipe even better, though it’s not essential, is having homemade pesto. Making your own pesto is another thing which involves very little work, for very high return. All you need is a food processor and a couple of easy sourced ingredients. My pesto recipe is here.
I’ve made this tart into a rectangle here, but you can of course make whatever shape you like – or for canapés sizes, use a cookie cutter as per Megan’s original recipe.
- 250 g puff pastry
- 1 cup pesto
- 1 free-range/organic egg
- 2 cups mini roma or cherry tomatoes
- 100 g feta
- 1/2 cup fresh basil
Preheat the oven to 180°C. Line a baking tray with baking paper.
Cut the puff pastry into the desire shape and size and place onto the baking paper. Coat the pastry with pesto, leaving a 1.5cm boarder uncoated.
Halve the tomatoes and dice or crumble the feta into roughly 1cm pieces. Cover the pastry with tomatoes and feta.
Whisk the eggs quickly with a fork to combine, then coat the boarder in the egg wash with a brush. Bake for 18 minutes. Top with freshly torn basil and salt and pepper.