Last week, I did a big freezer clean-out, mostly trying to make room for an inordinate supply of cookies and ice cream. I found a few sheets of puff pastry left over from our winter crush - veggie pot pies . I'm always looking for new and interesting appetizer/snack ideas that involve little to no preparation, and can be easily assembled with a glass of wine in one hand. Almond basil pesto, goat cheese, tomatoes and wine are basically staples around here, which makes it handy for those unpredictable pop-up dinner parties. Turns out that when you pile them all (minus the wine) on top of delicious buttery puff pastry and bake if for 15 minutes, the goat cheese melts, the tomatoes roast, and the flavors from the basil pesto absorb into the buttery pastry, that is busy doing it thing - getting deliciously golden, brown and crispy. A drizzle of good quality olive oil and a few specks of crunchy salt, and you basically had me at buttery puff pastry. If you are feeling extra ambitious you could make the puff pastry from scratch, but like I said, wine in one hand. It's a must.
print TOMATO, GOAT CHEESE AND BASIL PESTO PUFF PASTRY TARTS makes 6 tarts
notes: you can substitute pumpkin seeds, pine nuts, walnuts, or cashews in place of the almonds. If you want to save time, you can purchase roasted almonds and cut out the first step. Pesto tastes best, when fresh basil is used, picked from the plant that day, also a good olive oil is important to the flavor. A quick tip for storing pesto - fill a ice cube tray with the pesto and then freeze. Remove a cube when you want to use.