Making puff pastry at home was out of the question until I saw the pastry sheets in the frozen section of the grocery store.. where they were rolled and packed neatly. This is what the blogging world is doing to me. I learn something new every day.. a new recipe, a new technique or a new cuisine. How ignorant was I to think that these puff pastries could only be baked in professional bakery shop!
The only downside is the amount of calorie it contains.. makes me feel a little guilty. But a little indulgence once in a while can’t be that harmful! Friday evening is all about indulgence for us. Make a nice tall glass of cocktail, put on a nice movie, curl up in the couch and enjoy the evening. These tartlets with vegetables and pesto sauce are just perfect to go with any drinks. I was not sure how it would turn out and hence, I made in less quantity. Although later, we wished there were more 🙂
While these get baked and roasted, you can make the pesto sauce Ingredients :
2 cups fresh basil leaves2 cloves garlic¼ cup grated parmesan cheese4 to 5 pecans (You can use walnuts or pine nuts too)½ cup extra virgin olive oil2 tbs cream (optional)saltpepper
Directions :
Add all the ingredients in food processor and grate it to a fine paste. I like to add a little cream to pesto sauce so that it doesn’t taste too pungent. You can totally avoid it. Arranging the Tartlets Spread some generous amount of pesto sauce on the baked sheets. Top it with the roasted vegetable and garnish with some cheese. Bake it at 375 F for about 15 minutes and serve it warm.
It was absolutely delicious and I am going to make these again sometime SOON! 🙂
