Creamy goat’s cheese and rocket pesto tarts

May 5, 2015 (Last Updated: January 11, 2019)
Creamy goat's cheese and rocket pesto tarts

Creamy goat’s cheese and rocket pesto tarts

Serves: 6
Cooking Time: 1 hour



  • 500ml (2 cups) rocket leaves
  • a zest of ½ lemon
  • 60ml (¼ cup) Parmesan, grated
  • 60ml (¼ cup) walnuts
  • 1 garlic clove
  • 80ml (1/3 cup) olive oil
  • salt and freshly ground black pepper, to taste

  • 400g ready-made shortcrust pastry
  • 160g goat’s cheese, crumbled
  • 125ml (½ cup) sun-dried tomatoes, to serve
  • fresh basil, to serve



Preheat the oven to 180°C.


For the pesto, pulse the rocket, zest Parmesan, walnuts and garlic in a food processor until fine. Gradually add the oil, blending continuously until incorporated, and season.


For the tarts, cut the pastry into 6 squares. Press down with your thumb on the edges of each square and prick the centre all over with a fork. Brush with olive oil and bake until golden, about 15 – 20 minutes. Crumble the goat’s cheese on top 5 minutes before removing from the oven.


Serve the tarts hot, topped with the pesto, sun-dried tomatoes and basil.

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