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Sun-dried tomato, emmental cheese and pesto puff pastry tarts

A home-style Sun-dried tomato, emmental cheese and pesto puff pastry tarts made with Salt, Garlic Peeled, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 tsp
• 2 clove
• 2 tbsp

Method (preview)

1. 1

   For the rough puff pastry, place the flour in a mound on a clean work surface and make a deep well in the centre using your fingers.

2. 2

   Place the butter cubes and salt into the well and, using the fingertips of one hand, work the ingredients together, gradually drawing more flour into the well with the other hand.

3. 3

   Gradually add the iced water and mix until you have a rough dough. (You may not need all of the water.

4. 4

   Take care not to overwork the mixture.) Roll the dough into a ball, wrap in cling film and chill for 20 minutes in the fridge.

5. 5

   When the dough has chilled, roll it out on a lightly-floured work surface into a 40x20cm/16x8in rectangle.

6. 6

   Fold the rectangle into three and give it a quarter turn.

7. 7

   Repeat the process, giving the folded pastry another quarter turn.

8. 8

   Wrap the pastry in cling film and chill for a further 30 minutes.

9. 9

   Once chilled, repeat the process of rolling, folding and turning two more times, making a total of four turns.

10. 10

    Wrap the pastry in cling film and place in the fridge for at least 30 minutes.

11. 11

    For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed.

12. 12

    Bake in the oven for 12-15 minutes, or until the pastry is golden-brown.

13. 13

    To serve, garnish the tarts with the pesto and some fresh rocket.