Pesto & Tomato Tartlets

Ingredients

1 sheet of shortcrust pastry (GF option if needed)

4-5 piccolo tomatoes

For the Pesto

1/4 cup pine nuts

2 tbsp olive oil

1 cup fresh basil

1 clove garlic

1/2 lemon squeezed

2 tsbp nutritional yeast

pinch salt

Method

Preheat the oven to 200ºC

Lightly grease 6 tartlet cases (no need if they're non-stick)

Fill each of the tartlet tins with the shortcrust pastry and give a few prods to the base with a fork

Bake in the oven for around 12 minutes

Prepare the pesto by blending all of the ingredients together in a food processor (can use a pestle and mortar)

Slice the tomatoes ready to top the tart

Take the tartlets out, add a scoop of pesto to each tart, then top with the a few halves of tomato and pine nuts

Place back in the oven for a further 3-4 minutes

Allow to cool on a cooling rack and enjoy!

Vegan Pesto Tarts
Vegan Pesto Tarts