I love making these little tartlets – I place them on a basil lined platter and shape them into a Christmas tree. But don’t be afraid to make one big tart, just make sure you leave the green stem on your tomatoes as it gives your tart that Christmassy look!
Cherry Tomato Tartlets
1 1/2 cups plain flour
1/4 cup finely grated Parmesan
1 tspn Italian Herbs
125g butter, chilled and chopped
2 tbspn chilled water
100g goat’s cheese (or feta) crumbled
1/4 cup pesto
12 cherry tomatoes, halved
Basil leaves to decorate
Preheat oven to 200c, 180c fan forced. Grease 24 hole muffin tin. In a food processor, blend flour, Parmesan and herbs for 30 seconds, until combined. Add butter and continue to process until mixture forms fine crumbs. Add egg and water until mixture forms pastry. Roll 2 teaspoons of pastry at a time, into balls. Place a ball in each muffin tin hole, flatten to line base and side of hole. Bake for 10 minutes or until pastry is a light golden brown. Fill shells with cheese, pesto and tomato (cut side down). Season with salt and cracked pepper then bake for 10 minutes – until tomato softens. Garnish with basil and serve, hot or cold.