Pesto Tartlets - Rachael Ray Every Day

Pesto Tartlets

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Pesto Tartlets
  • 8Servings

Ingredients

  • 3 cups arugula
  • 1/3 cup grated Parmesan
  • 1/3 cup EVOO
  • 1 1/2 tablespoons white wine vinegar
  • 1 clove garlic
  • 1 sheet frozen puff pastry, thawed and quartered
  • 1 cup halved grape tomatoes
  • 4 ounces burrata, torrn

Preparation

In food processor, puree arugula, Parmesan, EVOO, vinegar and garlic; season. Put puff pastry on parchment- lined baking sheet; pierce with fork. Top with tomatoes; season. Bake at 425 degrees until crisp, 15 minutes. Top with burrata and pesto.