1. Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin. 2. Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin. 3. Chill for 20 minutes. Preheat the oven to f400°F 4. Prick each pastry base with a fork and bake for 15-20 minutes until golden. 5. Remove from the tin and leave to cool on a wire rack. 6. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. 7. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight. 8. To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. 9. Garnish with the reserved parsley sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
