Pesto, mascarpone and tomato pastry wheels
(from Elyce123’s recipe box)
Makes 28, once cooked, freeze for up to 1 month, then defrost at room temperature and reheat at 200˚C/fan 180˚C/gas 6 for 5 minutes
Source: delicious. January 2006
Prep time: 15 minutes
Cook time: 20 minutes
Categories: January, can be frozen
Ingredients
- 25g pine nuts
- 2 garlic cloves, roughly chopped
- 50g fresh basil leaves
- 4 tbsp olive oil
- 25g vegetarian Parmesan, grated
- 375g fresh ready-rolled shortcrust pastry, at room temperature
- 125g mascarpone
- 100g sun-dried tomatoes, chopped
Directions
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Put the pine nuts into a blender with the garlic, basil leaves and oil. Whizz to a rough-textured pesto. Season with freshly ground black pepper, add the Parmesan and pulse briefly to combine. Set aside.
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Unroll the pastry and spread evenly with the mascarpone. Top with the sun-dried tomatoes and dot evenly with pesto. Starting with 1 long edge, roll the pastry tightly like a Swiss roll. Freeze for 30 minutes.
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Using a large serrated knife, slice the pastry into 28 thin rounds. Divide between 2 non-stick baking sheets, spaced slightly apart, and cover each tray with foil. Bake for 15 minutes, then uncover and bake for 3-5 minutes more, until cooked, crisp and pale-golden. Transfer to a wire rack to cool slightly.
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Overlap the pastry wheels in a circle on a large, round serving plate. Serve warm or at room temperature.