I sound like a total freak, don’t I?

Well, with these Tomato Pesto Tarts, I can let my freak flag fly proudly, because they’re unabashedly red and green – oh so perfect for the holiday.

They’re also perfect because they’re so super fast to assemble – even easier if you decide to go the store-bought pesto route – and we’re all short on time during the holidays.

They’re versatile, too. You can serve them up as a hearty party appetizer – they kind of eat like a sandwich, so they work as (slightly messy) finger food – or as a nice little side along with the rest of your Christmas meal.

Puff pastry squares topped with a layer of pesto, a tomato slice, and a little Parmesan, baked until bubbly and golden brown, then sprinkled with a few slivers of basil. They’re individual-serving-sized, so if the meat-eaters prefer a little prosciutto, who are we to deny them? Just lay a little slice onto a couple of the tarts as soon as you pull these bad boys out of the oven – it’ll warm and meld with the other flavors perfectly.

Red and green delicious fun for everyone.

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Tomato Pesto Tarts with Optional Prosciutto

Super easy to assemble and even easier to eat, these festive tarts feature garlicky pesto, tangy tomato slices, and melty Parmesan atop buttery golden puff pastry squares. Plus, salty prosciutto for the meat-eaters! One nice thing about this recipe is you don't have to wait for the puff pastry to thaw all of the way before you unfold it. You cut along the fold lines, so if it breaks, no big deal!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 -5 as a main; 9 as an appetizer or side

Author Kare

Ingredients

For the pesto:

• 2 cups packed fresh basil leaves
• 1/4 cup roasted unsalted sunflower seeds
• 1 medium garlic clove peeled and roughly chopped
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon kosher salt + more to taste if desired
• One-third cup olive oil + more if needed
• 1 teaspoon honey

For the tarts:

• 1 sheet store-bought frozen puff pastry thawed at room temperature for about 30 minutes
• 1/2 cup of your favorite pesto I used a homemade basil and sunflower seed pesto; recipe below
• 2 medium tomatoes sliced) (about 1 pound) (the more flavorful the better!
• 1/4 cup shredded Parmesan cheese
• 5 - 6 fresh basil leaves rolled and sliced into strands) (chiffonade

If adding optional prosciutto:

• 2 - 3 slices prosciutto each tart takes about one-third to a half of a slice

Instructions

To make the pesto:

• To the bowl of a food processor, add the basil leaves, sunflower seeds, garlic, Parmesan cheese, 1/8 teaspoon salt, and one-third cup olive oil.
• Pulse until the mixture comes together in a rough paste. Add honey and pulse again until incorporated. Stream in additional olive oil if necessary to make a slightly loose, spreadable pesto.
• Taste and add additional salt if desired.
• Keeps refrigerated for up to 2 days. It'll still taste great, but it will lose its vibrant green color. Or add a teaspoon or two of lemon juice to help it stay green.

To make the tarts:

• Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone mat.
• On a large floured cutting board or mat, unfold the puff pastry. If it breaks along the fold lines, no worries! You want to cut it into thirds along the folds anyway, then cut again into thirds the opposite way to create nine squares. Think tic-tac-toe board.
• Divide the pesto between each square, about 2 teaspoons per square, spreading carefully with a spoon to about 1/2 inch from the edges. Lay one tomato slice in the center of each. Sprinkle Parmesan over the tarts.
• Bake for about 12 minutes, until the puff pastry is golden brown and the cheese is bubbly.
• Remove from oven and, if using the prosciutto, lay about 1/3 to 1/2 of a slice over the top of each tart.
• Sprinkle with fresh basil and serve.

Notes

I'm not always in the mood for pine nuts, so I like to substitute walnuts, pecans, or sunflower seeds in my pesto. This recipe features an unconventional ingredient - honey - and I really like the added touch of sweetness.

Adapted from Pepperidge Farm

The post Tomato Pesto Tarts with Optional Prosciutto appeared first on Kitchen Treaty.

I’ve had it in green smoothies. That was a little weird … I think I prefer spinach. I’ve made kale chips a half a dozen times and I find them kind of gross (the parts that are still just a little stringy and chewy and most assuredly non-chip-like) and execptionally addicting (the salty crispy pieces) all at the same time.

So I don’t even know. I’ve never tried to massage it, so maybe it’s just not playing nice with me.

I mean, I don’t hate it, I really don’t. I guess I’m just trying to say that, so far, I want to like it more than I do.

What a way to introduce a recipe where kale is one of the stars, eh? Here’s the thing, though. I really really like kale pesto. Sure, the kale is still a little bitter and all, but with garlic and Parmesan and walnuts and a little squeeze of lemon? I totally dig it.

So there is that. I make this pasta dish with kale pesto, for instance, and I pretty much inhale the stuff. Yum.

And this past weekend, I whipped up this pretty darn tasty dip with white beans and kale pesto.

It’s … actually pretty addicting. It’s garlicky, a little nutty, kind of tangy (thanks to all the lemon juice and balsamic vinegar I threw in there to counteract the bitterness of the kale), and it’s healthy! I especially love its green hue – totally perfect for the holidays, especially served up in a red dish.

Not too sure about kale? You know I feel ya. Try subbing out basil pesto instead of the kale pesto. And if you want to make the recipe even faster, you can even use store-bought pesto.

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White Bean & Kale Pesto Dip

Naturally green, utterly addicting, and the perfect way to sneak in a superfood. This garlicky dip is easy to make and even easier to eat.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Author Kare

Ingredients

• 1/2 cup walnuts + a few more chopped walnuts for topping if desired
• 2 medium garlic cloves chopped
• 3 cups kale lightly packed and chopped
• 1/2 cup grated Parmesan cheese
• Approx. 2/3 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• Coarse salt and freshly ground pepper to taste
• 3 cups cooked cannellini beans or 2 15-ounce cans, drained

Instructions

• Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
• Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
• Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.

The post White Bean & Kale Pesto Dip appeared first on Kitchen Treaty.

With just six ingredients (including the salt) it’s a perfect example of how super simple doesn’t necessarily mean super boring. Rustic red, gold, and blue potatoes tossed with a simple, garlicky basil-pecan pesto – it’s hearty, fresh, and a breeze to throw together.

It’s kinda pretty, too.

Here’s the recipe!

The post Tri-Color Potatoes with Basil-Pecan Pesto appeared first on Kitchen Treaty.