I love these little heart shaped tarts. Although my recipe calls for pesto, goat cheese and tomato feel free to experiment. Mushroom, onion and bacon would be great too, maybe with some gruyere? Also do not be bound by the heart shape, round would be perfectly acceptable, but as we head towards Valentine’s Day there will be only one shape of cookie cutter in my kitchen.
Pesto, Goat Cheese and Tomato Hearts
Makes approximately 17 hearts
1 pack of frozen puff pastry, I use Pepperidge Farm
Small log of goat cheese
Pesto, I love the one from Costco
Baby tomatoes, quartered
1 Egg, beaten
Pine nuts would be great on these too
Pre heat oven to 400F
I love the new silicone tray liners and always use them with pastry. They seem to really spread the heat evenly and help you avoid the dreaded soggy bottom. You will also need two heart cookie cutters, one smaller than the other.
Defrost pastry and, with the larger heart shaped cutter, cut as many hearts as you can from both sheets.
In half the hearts cut out a smaller heart from the middle of the larger heart. I always cook the tiny hearts, sprinkle them with some parmesan and use for a small nibble, but it is the 'outside' heart that you need to use for this recipe.
Place the uncut hearts on a baking tray which is either lined with parchment paper or one of the silicon liners.
Dampen the edges of the hearts with a little water and place the cut out hearts on top.
Prick the inside of the hearts to stop them puffing up too much during cooking.
Brush with egg.
Cook for approximately 10 mins until the pastry is risen and a golden brown color.
Fill each heart with a scant teaspoon of pesto, some crumbled goat cheese and two to three quarters of tomatoes.
Return to the oven and bake until the edges of the cheese are just starting to catch.
Garnish with a little basil and pine nuts and serve.