Pesto mozzarella tart three ways

Pesto mozzarella tart three ways

Written by on in 30 minutes, Cupboard staples, Light meal, Lunch, One Portion Recipes, One-dish meal, Quickfix, Snack, Spring

This recipe is for those nights when you come back from work with your head still buzzing. Nothing good seems to come out of your pit stop at the grocery store and you risk coming out empty-handed with a serious case of the “I-can’t-do-this-let’s-order-Chinese” syndrome. The problem might not be the lack of motivation to cook, a glass of wine while stirring a pot might relax you, but more the lack of concentration needed to come up with a meal plan while shopping.

So if you are ever in this situation pick up a roll of puff pastry. I have already expressed my love for its buttery and flaky crust, it’s simply the ideal canvas for endless combinations of flavors. Even if you think you have nothing at home you’ll be surprised by what you can create with cupboard ingredients. You know, these things you always have around, sitting patiently in your fridge or pantry until you notice them.

So I’ve prepared three variations on the same theme: Pesto. This herb-y sauce is something I really enjoy eating but usually forget in the fridge once open. Using it as a base for my tarts is not only a flavorful addition, but it helps me finish the jar before it turns bad. Bacon, tomatoes, olives and other jarred vegetable can always be found around my kitchen and I always have a cheese of some sort lying around too, so this meal can easily be made.

Want to create a tart with different ingredients then what I proposing? Find inspiration from your favorite pizza toppings. Big fan of the Hawaiian? Canned pineapples and ham is easy to store, thought this combination will definitely work better with a tomato base. How about sun-dried tomatoes pesto, red onion and feta cheese for a Greek twist. The options are as endless as you food cupboard is.

Pesto mozzarella tart three ways
Serves 1
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients

  2. Anchovies, capers and black olives

  4. 1/3 puff pastry roll
  5. 1 heaped tbsp Pesto
  6. 3 Anchovies
  7. 1 tsp Capers
  8. 4 Black olives
  9. 4 Mozzarella pearls
  10. 2 Basil leaves (optional)

  12. Tomato and bacon

  14. 1/3 puff pastry roll
  15. 1 heaped tbsp Pesto
  16. 1 small Tomato
  17. 1 Bacon rasher
  18. 4 Mozzarella pearls
  19. 2 Basil leaves (optional)

  21. Green olives and Marinated artichoke

  23. 1/3 puff pastry roll
  24. 1 heaped tbsp Pesto
  25. 4 Green olives
  26. 4 Marinated artichoke quarters
  27. 4 Mozzarella pearls
  28. 2 Basil leaves (optional)
Instructions
  1. Turn the oven on to 200C/400F.
  2. Use 1/3 of a puff pastry sheet per serving. Lightly run the tip of your knife all around the dough, about 1 cm away from the edges, while being careful not to go all the way through. This will create the outer crust.
  3. Spread the pesto evenly between the lines and distribute the other ingredients, keeping the cheese for last.
  4. Pop in the oven for 20 minutes or until the pastry is golden brown and nicely puffed up.
  5. Finish by sprinkling a few basil leaves.
Notes
  1. This is a great aperitif snack too. The anchovy version is quite salty and goes very well with a nice pint of ale, perfect for game night, go Habs go.
Singly Scrumptious http://singlyscrumptious.com/

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4 Comments

  1. Angel Reyes
    at 4:32 pm  ·  Reply

    They all look scrumptious! I especially love how the tomato and feta one looks so inviting. You are right. It’s so good to know that we have options to keep us away from junk food. You are absolutely right.

    • Andree-Anne
      Andree-Anne
      at 10:48 am  ·  Reply

      Thanks! I love being creative with what I have at home.

  2. Marie-Eve
    at 11:59 pm  ·  Reply

    Looks Amazing!!! Miam!

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