Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 24 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
24
- 1 1/2 cup plain flour
- 125grams butter, chilled, chopped
- 1teaspoons Italian herbs
- 1/4 cup parmesan, finely grated
- 100grams goats cheese, crumbled
- 2tablespoons water, chilled
- 1 egg
- 2tablespoons basil leaves
- 12 small truss cherry tomatoes, halved
- 1/4 cup pesto
Nutrition per serving
433kJ / 104Cal
433 Kilojoules or 104 Calories
5% of daily energy intake*
Protein
2.5grams
Fat
7.7grams
Carbs
6.4grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Grease a 24-hole mini muffin tin.
Step 2 of 4
Process flour, parmesan and herbs in a food processor for 30 seconds until combined. Add butter and process until mixture forms fine crumbs. Add egg and water and process until mixture comes together and forms a pastry.
Step 3 of 4
Roll 2 tsp of pastry into balls. Flatten and press into muffin holes to line base and sides. Bake for 10 minutes or until pastry is light golden.
Step 4 of 4
Fill with cheese, pesto and tomato. Season. Bake for 10 minutes or until tomato softens. Transfer to a serving platter. Top with basil. Serve.
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