Oka Cheese Ripe Tomato Pesto Tarts

Oka Cheese Ripe Tomato Pesto Tarts





Ingredients:
What You Need…


2 lbs (1 Kg) pie dough, at room temperature
1 egg
1 tbsp (15 ml) Milk
2 tbsp (30 ml) butter
2 cloves garlic, finely chopped
8 small plum (Roma) tomatoes, halved and seeded
1 tbsp (15 ml) prepared basil pesto
Salt and pepper, to taste
5 oz (150 g) grated Canadian Oka cheese


Preparation and cooking:


Pre-heat oven to 350 °F (180 °C).


Roll dough to 1/4 inch (1/2 cm) thickness


Cut six – 5 inch (12-cm) squares. Set aside.


In a bowl, beat the egg.


Add milk.


Brush dough pieces with beaten egg.


Fold the sides 1-inch (2 1/2-cm) to create shell with points.


Brush the folded sides with beaten egg.


Bake for 15 minutes.


Melt butter in saucepan and sauté garlic, simmer for about 2 minutes.


Add tomatoes and cook 2 or 3 minutes.


Add pesto, salt and pepper and mix gently. Remove from heat.


Remove cooked pie crusts from oven and spread evenly with the pesto and tomato mix.


Add grated Oka cheese.


Return to oven for 2 or 3 minutes to melt the cheese.


Serve hot.