Nectarine, ricotta & pesto tarts

Nectarine, ricotta & pesto tarts

These tarts really capture the flavours of summer – and they come together very quickly, thanks to ready-made pastry and pesto. Serve with a simple rocket salad and perhaps a glass of your favourite white wine.

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  • Makes8 tarts
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluscooling

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Ingredients

  • 320g sheet all-butter puff pastry
  • 1 medium free range egg, beaten
  • 250g ricotta
  • 1 unwaxed lemon, zest
  • 4 Golden Blush Nectarines, each cut into 8 wedges
  • 1 tbsp extra virgin olive oil
  • ½ x 145g tub fresh basil pesto

Method

  1. Preheat the oven to 200ºC, gas mark 6, and line 2 large baking trays with baking parchment. Unroll the pastry onto a board and cut into 8 equal-sized rectangles (about 8x12cm). Use a sharp knife to score a 1cm border around each rectangle and score a criss-cross pattern in the centre. Brush the borders with a little beaten egg, then arrange the pastries on the baking trays. Bake for 10 minutes, until lightly golden and puffed up. Leave to cool for about 10 minutes, until at room temperature.

  2. In a bowl, use a spoon to beat the ricotta until smooth; season and stir in the lemon zest. Add a dollop of the ricotta mixture to the middle of each pastry rectangle and spread it out to the edges of the border with the back of a spoon. Top each tart with 4 overlapping wedges of nectarine. Drizzle with a little olive oil and bake for 10-12 minutes, swapping the trays halfway through, until golden brown. Top each tart with a spoonful of pesto.

Nutritional

Typical values per tart when made using specific products in recipe

Energy

1,232kJ/ 296kcals

Fat

19g

Saturated Fat

10g

Carbohydrates

22g

Sugars

7.1g

Fibre

1.3g

Protein

6.8g

Salt

0.5g

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