Bocconcini Tarts

Episode 82 - Bocconcini Tarts


  • 300g Bocconcini
  • 4 sheets Puff Pastry
  • 2 tbsp Wild Rocket Pesto
  • 1 tbsp Glazed Balsamic Dressing
  • 1 tbsp Extra Virgin Olive Oil
  • 1 punnet Cherry Tomatoes (halved)
  • Bunch of Baby Spinach
  • 1 Avocado (sliced)
  • Salt and Pepper (pinch)
  • Milk (for brushing)


  1. In a bowl mix tomato, avocado & spinach with a little olive oil, balsamic and ½ a teaspoon of pesto and season with salt & pepper. Set aside.
  2. Cut pastry sheets into 4 equal portions, square or round, then brush with a little milk and bake till golden brown.
  3. Remove from oven and spread some pesto over the pastry then lay bocconcini in the centre and bake a further five minutes or until cheese melts.
  4. On the serving plate pour a ring of olive oil and balsamic glaze around the plate, then place the pastry in the centre, repeat two layers and top with the spinach mixture and serve warm.