Pesto, Sundried Tomato & Parmesan upside-down tarts
Ingredients
130g basil pesto
120g sundried tomato quarters, drained
1 sheet puff pastry, thawed
30g parmesan cheese, finely grated, plus extra for garnish
Fresh basil to garnish
Method
Preheat oven to 180C. Line a baking sheet with baking paper and set aside.
Cut the thawed puff pastry into 8 equal rectangles, coat each piece generously with basil pesto, and set aside.
Sprinkle the grated parmesan over 8 spots on the baking paper, and place a piece of sundried tomato over the parmesan.
Cover with a puff pastry rectangle. Use a fork to crimp the edges.
Bake for 15 minutes or until the pastry is golden.
Flip the pastries over and garnish with extra grated parmesan and fresh basil. Enjoy!
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