‘Cooking is like love. It should be entered into with abandon or not at all’
Harriet Van Horne
Nothing says ‘I love you’ quite like food does. You don’t need to have a Michelin star to cook something tasty for your Valentine – sometimes the little things made with love (and pesto) taste the best.
This is a really, really easy recipe for sun-dried tomato pesto & mozzarella tarts that would be perfect as a starter, or just as delicious popped into your loved one’s lunchbox (and your own, obviously).
Equally as delicious without the heart shape, and without the occasion.
Sun-dried tomato pesto is a great twist on the classic and so versatile. It’s great stirred through pasta, drizzled over a salad, or loaded onto a little puff pastry tart and warmed in the oven.
You will need:
- Homemade sun-dried tomato pesto
For the pesto, follow our recipe here – just add a jar of sun-dried tomatoes, oil and all. Alter the quantity of the other ingredients listed to taste (you’ll probably need less extra virgin olive oil).
- A packet of puff pastry (If Mary Berry doesn’t make her own, we’re not going to bother either!)
- A couple of tomatoes
Blitz your pesto ingredients up in a blender and season to taste.
Roll out the pastry and cut out your lovely little hearts (or whatever shape suits your mood). You’ll need to ensure you stencil out the middle of your heart so that just the outside puffs up. It’s best to draw an outline and score the area you’re going to top with your filling (with quite a lot of pressure).
Load on your pesto, a thin slice of tomato and a crumble of good quality mozzarella cheese. Bake for roughly 10 minutes, or until the pastry has puffed up and turned golden brown.