• 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
    • TARTS

    • 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.