Loaded with creamy mascarpone and Sacla' Fiery Chilli Pesto, these puff pastry tarts are an effortless way to spice up midweek mealtimes. Add juicy sliced tomatoes, a few sprigs of basil and a sprinkle of Parmesan for that umami hit.
Half the pastry and roll both halves out on a lightly floured surface to 2mm thick
Step 3
Use a small plate to cut out a circle from each half then trim the edges with a small sharp knife to make heart shapes. Lightly prick the pastry all over with a fork
Step 4
Lightly oil a baking tray and lift the pastry onto it and chill for 30 minutes
Step 5
Mix the mascarpone and Sacla’ Fiery Chilli Pesto together and lightly season to taste
Step 6
Bake the pastries on the middle shelf for 8-10 minutes until golden and well risen, then remove from the oven and leave to cool, about 10 minutes
Step 7
Divide the Pesto-mascarpone between the pastry hearts and spread it to the edges
Step 8
Arrange the tomatoes on top, season and sprinkle with Parmesan
Step 9
Grill the tarts for about 1 minute until tomatoes have softened and the tart has warmed through. (Be careful not to let the pastry burn)
Step 10
Garnish with basil leaves, and serve on warm dinner plates
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