Antipasto Tartlets

P70 minutes C90 minutes S48


250g flour
125g butter, chilled and chopped
1 egg
45ml cold water


60g En Place Pesto paste
300g Riviana Quartered Marinated Artichoke Hearts, roughly chopped
150g Riviana Sundried Tomatoes, roughly chopped
150g Riviana Whole Champignons, quartered
75g Riviana Capers/ Garden Supreme Capers
240g fresh goat cheese, crumbled
freshly cracked black pepper, to taste


Preheat oven to 200°C.


Place flour, butter and egg in a food processor and process until mixture is fine and resembles breadcrumbs. Add water and continue to process until mixture forms a ball. Cover with plastic wrap and refrigerate for 30 minutes.


Roll out pastry and using a 6cm round cutter, cut out 48 rounds. Grease 20ml mini muffin tins or any tartlet tins of choice and line with pastry rounds. Prick pastry with a fork.


Blind bake each pastry case for 10 minutes. Remove pastry weights and bake for a further 5 minutes. Allow to cool completely.


To serve, dollop a small amount of pesto into each tartlet case. Combine artichokes, sundried tomatoes, champignons and capers and divide mixture among cases.


Top with cheese and bake at 180°C for 3–4 minutes until warmed through and cheese softens. Serve immediately, sprinkled with pepper.

Products used

Tips and hints:Substitute goats cheese with feta cheese