1. Make the pastry: Put the flour in a bowl, add the butter and rub in with the fingertips. 2. Add enough water to bind to a soft dough. 3. Cover with plastic wrap and chill for 30 minutes. 4. Make the tartlet shells: Sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness. 5. Cut out 12 rounds from the pastry, using a 4" pastry cutter (or jar lid). 6. Fold up the edges of the rounds to form rims; put on a baking sheet. 7. Spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and Fontina cheese. 8. Sprinkle the grated Parmesan cheese over the tartlets, covering the pastry edges as well as the filling. 9. Sprinkle the dried oregano on top. 10. Bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the Parmesan cheese topping has melted and become crispy. 11. Serve the tartlets warm or cold. 12. Variation: Substiitute 3 oz. 13. store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated Fontina. 14. Proceed as directed. ---------------------------------------------------------------------------
Nutrition
Ingredients
