An Easy Parmigiano Reggiano and Cherry Tomato Tart

Here’s a simple recipe we picked up in British Tomato Week earlier this year using two of the most popular ingredients – Parmigiano Reggiano and Cherry Tomatoes

Pre-heat oven to 200 °C  Cut puff pastry sheets into squares and spread with a little pesto sauce.

Divide cherry tomatoes between the tarts and sprinkle over Parmigiano Reggiano. 

Brush the pastry edges with beaten egg and bake for 15 minutes. 

To finish, top with pine nuts and bake again until the pastry is risen and crisp.

How’s that for speed? Suits me! And the result is so, so tasty! If it appeals to you the full recipe is below. It’s just one of many in a recipe book available

Other recipes: Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses – still produced today as it was nine centuries ago.  Totally natural – it’s the only cheese with  an extensive maturation that improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product. It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best.  As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano cheese, please visit www.parmigianoreggiano.com

This recipe is so easy and quick it is a great lunch when you are really busy, or when the oven is cooking something else. Provides respite at Christmas as a respite from turkey!

Louise MacLaren, Guest cookery writer

CREDIT:

The Consorzio del Formaggio Parmigiano Reggiano           

Photography and Reportage: Steve Lee      

Recipe and Food Styling: Sue Ashworth