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Sun-dried tomato, emmental cheese and pesto puff pastry tarts
Fruit and vegetables
60g/2¼oz fresh
basil
leaves
100g/4oz fresh
tomatoes
, sliced
75g/2¾oz sun-dried
tomatoes
, diced
handful rocket leaves, to serve
Tins, packets and jars
250g/9oz
plain flour
, plus extra for dusting
2 tbsp
wholegrain mustard
Cooking ingredients
½ tsp
salt
50g/2oz
pine nuts
, toasted
2
cloves
garlic, peeled
125-175ml/4-6fl oz extra virgin
olive oil
2 tbsp
olive oil
Dairy, eggs and chilled
250g/9oz very cold
butter
, cut into small cubes
50g/2oz
Parmesan
, grated
275g/10oz
puff pastry
(from above)
200g/7oz
emmental
cheese, grated
1
egg yolk
, beaten
Other
125ml/4fl oz ice cold water
Back to recipe
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