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Ingredients
- 200g cream cheese
- 50g grated Parmesan
- 1 garlic clove, minced
- Salt and pepper
- 50g basil
- 30g grated parmesan
- 2 garlic cloves, minced
- 30g toasted pinenuts
- 2tbs olive oil
- 1 sheet of shop-bought puff pastry
- 100g spinach
- 100g courgette, chopped
- 150g asparagus
- Preheat the oven to 200 degrees. In a bowl, combine the cream cheese, grated Parmesan cheese, minced garlic, salt and pepper. Mix well to make the cream cheese base. Set aside.
- In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, olive oil, salt and pepper. Process until smooth to make the basil pesto. Set aside.
- Roll out the puff pastry sheet and cut it into smaller squares or circles to make tartlet bases. Spread a thin layer of the cream cheese base on to each puff pastry tartlet base. Top each tartlet with a small amount of fresh spinach leaves, followed by a few slices of courgette and a couple of asparagus spears. Drizzle with a little olive oil.
- Place the assembled tartlets on a baking sheet lined with parchment paper. Bake the tartlets in the preheated oven for about 15-20 minutes, or until the puff pastry is golden brown and cooked through. Remove the tartlets from the oven and let them cool slightly.
- Season with salt and pepper and dollop a teaspoon of basil pesto on top of each tartlet.
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