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Pesto, Tomato And Olive Tartlets

Published Saturday, 09 March, 2013 by Rachel

Scrumptious individual tarts for 4 people (or just for you to freeze for later!)



  • 13oz block puff pastry
  • 8 tablespoons green pesto
  • 5oz cherry tomatoes
  • 12 pitted black olives


1. Preheat the oven to 220 degrees celsius.

2. Roll the pastry on a floured surface and cut into four 12cm squares then place these squares on a greased baking sheet.

3. Score the squares gently with a knife 1cm in from the edges to make a border.

4. Divide half the pesto evenly between the pastry squares, spreading it inside the border.

5. Cut the tomatoes in half and place these on top. Dot the olives equally on each of the squares.

6. Bake for 20 minutes until puffy and golden.

7. Dot with the remaining pesto whilst hot.


  • Nicky Wilde 4 years ago

    Why is this in the vegetarian section when it is so obviously not vegetarian? Ditch the pesto and it would be okay.

  • Dave Graham 4 years ago

    Not vegetarian. Poesto is included. Get your facts right.

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