Tarts with tomatoes and pesto

This is super simple and super quick! The recipe comes from BBC Good Food - one of my favorite food magazines. I made this for midsummer, and it was a huge hit. Next time, I think I'll cut the dough smaller from the beginning, rather than cutting the finished tartes, just to make sure no filling runs out.

I made one version with olives and one with capers, for those who (like me) aren't very found of olives. Both turned out great, and I can't wait to make them again!

Tarts with tomatoes and pesto

- 1 packet of frozen puff pastry
- handful of cherry tomatoes, halved
- 2 tbsp pesto
- sharp cheese, grated - I used Swedish "Brännvinsost"
- olives or capers

Let the puff pastry thaw for 20 minutes. Meanwhile, preheat the oven to 200°C. Cut the puff pastry into smaller rectangles, and score each one about 1 cm from each edge.

Scatter over the tomatoes, the capers or olives, and the cheese. Bake for about 20 minutes, or until tarts are puffed and golden. Take out, and drizzle with the pesto. Serve at once, or at room temperature.



Smördegsflarn med pesto