60g plain flour

45g cold butter, diced

60g Parmesan, grated

pinch of cayenne pepper and salt

60g basil

60g Parmesan

40g cashews

1 garlic clove

30ml extra virgin olive oil

feta cubes, halved

Prep time:

Cooking time: 38 minutes


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Total time:

Serves: 25

These crunchy Parmesan shortbreads are delicious on their own, but when topped with homemade pesto, slow roasted tomatoes and feta, they are sublime. All the elements can be made two days before and assembled when needed. Just be sure to keep the shortbreads in an air tight container. For the Parmesan shortbread (makes approx 25 … Continue reading "Parmesan shortbread with pesto, slow roast tomato & feta"

These crunchy Parmesan shortbreads are delicious on their own, but when topped with homemade pesto, slow roasted tomatoes and feta, they are sublime. All the elements can be made two days before and assembled when needed. Just be sure to keep the shortbreads in an air tight container.

For the Parmesan shortbread (makes approx 25 shortbreads)

1. Put all the ingredients in a food processor and pulse to form small wet crumbs, which then easily form a smooth ball of dough with your hands. 

2. Roll out the dough on a floured surface to approx 1cm thick. Cut into small discs with a pastry cutter. The pastry will crack and you will need to re roll a few times so as not to waste any dough.

3. Place on a baking tray lined with non stick baking parchment, chill for 30 mins. When ready to cook, bake in a preheated oven at 180˚C for 8 mins. Allow to harden on the tray before cooling completely on a wire rack.

For the tomatoes:

Halve approx 25 baby plum tomatoes. Put in an oven proof dish with 1tbsp of olive oil, 1tsp of dried oregano, salt and pepper. Roast for approx 30 mins at 150˚C. Allow to cool.

For the pesto:

1. Pop the basil, cashews and garlic in a food processor. Add the Parmesan (I used the grater attachment on the processor). Blitz together, and drizzle in the oil while the blade is running. Have a taste and check the consistency, you may want to add some water.  Keep in the fridge until needed. 

To assemble:

Spread a little pesto over each shortbread. Top with a tomato and half a feta cube. Garnish with a basil leaf.

The Needy Greedy

Charlotte is a food writer and runs cooking courses. 

Find @theneedy.greedy on Instagram and Facebook for course information or contact Charlotte directly for private lessons.

  • words:
  • pictures: David Merewether

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