So, when you are already making one type of tart why not make it another, right. But it had to be something to complement the raspberry kisses. I remember Lara made some with pesto alla genovese. As I did not have the ingredients for that I decided to adapt that and make it with pesto rosso (I'll post the recipe some time in the future).
Pesto rosso is made of sun dried tomatoes, olive oil, basel, nuts and parmesan.
I made mine with cashew nuts, pecorino cheese, basel and wild garlic leaves. There is a large variety of ready made pesto rosso one can find in the stores and some taste pretty good. So you can make life even easier and use this - that is until I post the recipe here These tarts are made in the normal sized muffin tin.
It was a typical day that drains all energy out of you. Tom is away on a trip and Thursdays are pretty full. But I really was able to relax when I found a little time to prepare these and take a few nice pictures.
150g Pesto rosso
wild garlic leaves
Preheat oven to 180°C.
Cut pastry in appropriate shapes and line muffin tin.
Add a teaspoon of the pesto rosso to each tart. Lay a few slices of mozzarella on top of this and bake for 20-25 minutes.
Take out of oven and sprinkle with chopped wild garlic leaves.
Soeri and I had these for a light dinner today. It was just right. We made a rucola salat with this, although Soeri just stuck to the tart.
This is Italy in all bursts and flavors. The puff pastry is crunchy and the pesto is smooth and creamy. All I can say a must at every party or simply to snack on.