pesto tartlets

prep time:  tbd
cook time:  15 minutes
servings:  4

3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry  - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn

1.  in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic.  season with salt and pepper to taste.

2.  preheat oven to 425 degrees.  place puff pastry on a parchment-lined baking sheet.  pierce with fork.  top with tomatoes and season with salt and pepper.  bake until crisp, 15 minutes.

3.  top with burrata and pesto.

- rachael ray magazine, july/august 2014

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