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Bocconcini Tarts | Greek Chicken | Orange & Cardamom Crepes

Bocconcini Tarts

Ingredients:Bocconcini Tarts
300g Bocconcini
4 sheets Puff Pastry
2 tbsp Wild Rocket Pesto
1 tbsp Glazed Balsamic Dressing
1 tbsp Extra Virgin Olive Oil
1 punnet Cherry Tomatoes (halved)
Bunch of Baby Spinach
1 Avocado (sliced)
Salt and Pepper (pinch)
Milk (for brushing) 

Method:

  1. In a bowl mix tomato, avocado & spinach with a little olive oil, balsamic and ½ a teaspoon of pesto and season with salt & pepper. Set aside.
  2. Cut pastry sheets into 4 equal portions, square or round, then brush with a little milk and bake till golden brown.
  3. Remove from oven and spread some pesto over the pastry then lay bocconcini in the centre and bake a further five minutes or until cheese melts.
  4. On the serving plate pour a ring of olive oil and balsamic glaze around the plate, then place the pastry in the centre, repeat two layers and top with the spinach mixture.

    Serve Warm.