Pesto Parmesan Sundried Tomato Tartlets
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
48 mins
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Servings
24
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Course
Appetizer
Pesto Parmesan Sundried Tomato Tartlets
Report
Pesto Parmesan Sundried Tomato Tartlets are made with flaky puff pastry baked until golden brown and filled with Buitoni fresh pesto sauce, parmesan goat cheese cream cheese layer, and topped with sweet sun-dried tomatoes.
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Ingredients
- 1 - 17.3- ounce package puff pastry sheets 2 sheets, thawed
- 1 egg for egg wash, whisked
- 7- ounce Buitoni Pesto with Basil
- 8- ounce pkg. Cream Cheese softened
- 4- ounce soft goat cheese
- 1/2 cup Buitoni Parmesan Cheese
- 1/4 teaspoon garlic powder
- 1/2 cup sundried tomatoes in oil, sliced
Instructions
- Heat the oven to 375° degrees.
- Unfold the pastry sheet on a lightly floured surface. Cut each pastry sheet into 3 strips. Cut each pastry strip into 4 squares, making 12 per sheet. Press the pastry squares into (1 3/4-inch) mini muffin-pan cups.
- In a small bowl, whisk egg until blended. Brush puff pastry with egg wash.
- Bake for 16 - 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes.
- In mixing bowl, cream together cream cheese and goat cheese for 4 minutes. Add parmesan cheese and garlic powder. Cream for 1 minute, scraping down the sides.
- Place a teaspoon of Buitoni pesto sauce in each tartlet, top with parmesan cream cheese, and top with sliced sun-dried tomatoes.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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