Wild Garlic and Tomato Tartlettes

Recipe from What's For Lunch, Honey?   


3-4 tablespoons wild garlic pesto
5-6 tablespoons crème fraîche or sour cream
50-75g pine nuts
Sea salt and fresh cracked pepper
100g cherry tomatoes, sliced
200g puff pastry
Butter, melted to brush the forms
Spring onions, thinly sliced (optional)


  1. Preheat the oven to 180 degrees C. Brush 4 small tartlette forms with the melted butter.
  2. Line each form with a thin layer of the puff pastry. Set aside
  3. In a mixing bowl whip crème fraîche, pesto, salt and pepper into a smooth paste. Place a few tablespoons of the mixture into each tart form.
  4. Add the tomato slices evenly and sprinkle with the pine nuts. If using also add the sliced spring onions.
  5. Bake in the oven for 35-40 minutes or until puff pastry is golden brown. Take out and serve immediately with a nice green salad.