Tartlets with pesto and shrimp

Tartlets with pesto and shrimp.


220 g wheat flour
100g butter
½ tsp salt
1 egg
100g pine nuts
10 pieces. Royal krivetok
100g parmesan
50g basil
1 clove garlic
100g cherry tomatoes

Cooking method:  
In the bowl of a blender, pour the sifted flour, salt, and put the chilled butter cubes much. Turn the blender for a few seconds, to obtain a mixture that resembles crumbs. Strongly do not have to grind to the final product turned layered structure
The flour mixture, add the egg and quickly mix the dough did not have time to warm up. If the chips still remain, add a spoonful of ice water. Make the dough ball, wrap in plastic wrap and place in refrigerator for an hour.
Chilled dough roll out a thin layer (0.3-0.5 cm) and cut out circles of larger diameter than the molds. Put the dough molds and place in the freezer for 15-20 minutes.
Pour into molds for baking balls (or beans) and bake in a preheated 200 degree oven for 15 minutes, then remove the load and bake another 10-15 minutes until light golden brown.
Slightly fry the pine nuts.
Clean the shrimp.
Grind in a blender cheese, garlic and basil leaves.
The baked tartlets sprinkle a teaspoon of nuts, then fill them with the cheese mixture.
In each tartlet put on half cherry tomatoes and shrimp and bake for about 10 minutes, until shrimp are not porozoveyut and tomatoes a little smorschatsya.
Bon Appetit!

тартал с пессо

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