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Pinenut and pesto tart

  • 6
Pinenut and pesto tart

This is over-the-top with garlic and parmesan - but it tastes wonderful.


  • Pastry
  • 1½ cups flour
  • ½ teaspoon salt
  • 100 grams butter
  • iced water
  • Filling
  • 125 grams softened unsalted butter
  • 1 cup grated cheese
  • ¼ cup freshly grated parmesan cheese
  • 2 tablespoons pesto
  • 200 grams toasted pinenuts
  • 1 cup fresh wholemeal breadcrumbs


  1. Pastry
  2. Put the flour and salt into a food processor. Add butter and process until the mixture resembles fine crumbs.
  3. With the motor running, pour iced water down the feed tube until the mixture forms small moist balls of dough. Don't over-process. If the dough forms a solid ball, the result will be tough pastry. You should need about 3-4 tablespoons water to make the pastry.
  4. Turn out and form into a ball. Roll out and use to line base and sides of a 22cm flan tin or 6 individual flan tins.
  5. Bake blind at 200ºC for 15 minutes. Remove blind material and return to the oven for a further 5 minutes.
  6. Spread filling over pastry and bake at 200ºC for 20-25 minutes.
  7. Filling
  8. Mix together butter, cheese, parmesan, pesto, pinenuts and breadcrumbs. If you like, put in an extra 2 or 3 tablespoons of the pesto.
  9. Serve warm with a salad.

Cooks Tips

- When making pastry in a food processor, it's best to have very cold butter - better still if you have the butter cubed and frozen. I also throw an ice-cube in the water to ensure that it's chilled.

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