Tarts with rocket pesto and parmesan flakes

Difficulty Easy

30 Min

Aperitif

15 Portions

Ingredients

  • 1/2 package of Polenta Valsugana Express Yellow
  • 60 g of rocket
  • 20 g of grated cheese
  • 20 g  of extra virgin olive oil
  • salt, pepper
  • parmesan cheese flakes
  • cherry tomatoes for the garnish

Ingredients

  • 1/2 package of Polenta Valsugana Express Yellow
  • 60 g of rocket
  • 20 g of grated cheese
  • 20 g  of extra virgin olive oil
  • salt, pepper
  • parmesan cheese flakes
  • cherry tomatoes for the garnish

Preparation

1

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

2

Lay the hot polenta in a pre-greased baking tin. Press it down and let it cool and cut out small squares.

3

Divide each square into two triangles.

4

Prepare the pesto: gently wash and dry the rocket. Put it in a food processor together with olive oil.

5

Add the grated parmesan cheese. Then season with salt and pepper.

6

Spread the rocket pesto over the tartlets.

7

Garnish with parmesan flakes, tomato dices, rocket and serve.