Pesto tartlets with pistachio and zucchini
For starter, choose this vegetarian pesto tartlet with pistachios and zucchini. A delight.
1. Prepare the pesto, pistachio and parsley: Peel the garlic and remove the green germ. Wash the parsley and blend with the pistachios. Add the olive oil, shredded parmesan and salt. Blend well. Set aside.
2. Wash the zucchini and cut into fine slices. Plunge into boiling water with salt for about 5 minutes. Drain.
3. Fry the bacon bits for about 5 to 6 minutes until it is brown. Preheat the oven at 200°C (th. 6-7).
4. Roll out the pizza dough and use a cookie cutter to make discs 10 cm in diameter. Prick with a fork to help the dough cook evenly. Spread 1 teaspoon of pesto on each disc.
5. Place the slices of zucchini. Sprinkle the bacon bits and the fresh goat cheese. Bake for 25 to 30 minutes, checking the doneness with a knife regularly. The knife should come out clean.
Photo credit : Sucré Salé
