Tomato Cheese Tartlets with Almond Pesto


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Delightful tartlets with burst of flavours from the tomatoes, basil and cheese.

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Tomato Cheese Tartlets with Almond Pesto recipe - How to make Tomato Cheese Tartlets with Almond Pesto


Preparation Time:    Cooking Time:    Total Time:     Makes 6 serving


For The Tartlets
1 cup plain flour (maida)
1/2 tsp salt
1 tbsp poppy seeds (khus-khus)
1/2 cup butter , chilled and cubed
1/4 cup milk

For The Tomatoes
4 to 5 medium sized tomatoes , chopped
2 tbsp olive oil
salt and freshly ground black pepper powder to taste

For The Basil Almond Pesto
1 cup packed basil leaves
30 almonds (badam)
1/2 tsp salt
2 tbsp cheddar cheese
3 tbsp olive oil
200 gms cheddar cheese , grated
6 tartlet tins
For the tartlets

    For the tartlets
  1. In a bowl, sift together flour, salt and mix in poppy seeds. Using your finger tips, rub the cold cubed butter into the flour until the mixture resembles fine bread crumbs. Pour in the milk and mix with your hands until the mixture comes together and forms a dough. Wrap the dough in some aluminum fo
  2. Roll the dough and place into greased tartlet tins. Preheat the oven to 170*C and bake blind for 25 minutes. Allow to cool.

For the tomatoes

    For the tomatoes
  1. In a medium sized sauce pan, place the tomatoes, olive oil, pepper and salt and cook on a medium flame until all the juices of the tomatoes have disappeared.

For the basil almond pesto

    For the basil almond pesto
  1. In a food processor, place the basil leaves, cheese, salt and almonds with a little water and process until you get a mixture which is not very smooth. Place this mixture in a bowl, put in the olive oil and mix until well blended.

How to proceed

    How to proceed
  1. Preheat your oven to 180*C. Place the Tomatoes carefully over it. Spoon the Basil Almond Pesto over the tomatoes. Put in the grated cheese and bake in the centre of the oven for about 8 to 10 minutes until the cheese completely melts over.
  2. Carefully unmould them and serve warm or at room temperature.

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This recipe was contributed by Shreya Jaiswal on 19 Feb 2011
Hi I am Shreya from Nagpur. I am an Interior Designer by profession.

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