Ingredients
- 6oz Buffalo Blue Cheese
- 4 x 8″ rounds of puff pastry
- 8 plum tomatoes
- 4oz finely diced fresh pineapple
- 2oz basil leaves
- 1/4 pint olive oil
- 1oz pine nuts
- 2 cloves garlic, crushed
- 2oz grated parmesan
- salt & pepper
Method
- Lay rounds of puff pastry on a baking sheet
- Prick the centre with a fork to make a 1/2″ border, slice the Buffalo Blue Cheese and place in centre of tart
- Slice 2 tomatoes per person and lay overlapping round the cheese leaving the 1/2″ border of pastry
- Put the basil leaves, pine nuts and garlic into a blender and puree together
- Add oil and parmesan and season
- Spoon a little pesto over the cheese in the middle of the tart
- Season the tomatoes with salt & pepper
- Put into oven 428°f (220°c) for 10-15 minutes
- Meanwhile mix the diced pineapple with the rest of the pesto sauce
10. Serve the tart hot with the pineapple pesto dribbled around
