Cannellini Bean Tartlet with Roasted Tomatoes, Artichokes and Pesto
These are great as a light lunch or dinner - perhaps with a bowl of soup...
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Chef's knife
- Cutting board
- Mixing bowl
- Rolling pin
- Tart pan
- Fork
- Baking parchment
- Baking beans
- Saucepan
- Mortar and pestle
- Nonstick skillet
- Spoon
- Kitchen scale
- Refrigerator
Ingredients
- 250g ready-made shortcrust pastry
- 1 tin cannellini beans (235g drained)
- 4 ripe round tomatoes
- 8 quarters of preserved small artichokes from a delicatessen
- 1 medium banana shallot
- 1 red chilli
- Dried Oregano
- 4 black olives
- Lemon
- 4 x 8cm – 10cm mini tart tins
- 25g fresh basil
- 1 tbs pinenuts
- 1 tbs finely grated parmesan
- 2 large cloves of garlic
- Light olive oil or vegetable oil
- Light olive oil or mild and fruity virgin olive oil
- Chopped chives
- Rocket or other leaves
- Aged balsamic vinegar (optional)
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