These delicious tarts make a perfect weekend brunch when friends come around. Just a few minutes prep work and not much longer to bake in your convection oven, and you can serve out an impressive gourmet treat!
Chill tart shells for 30 min. Line on tray.
Preheat the oven at 200°C with enamel shelf in lower position. Mix the red pesto, tomatoes, mozzarella, and garlic in a bowl.
Fill the tart shells with mixture. Sprinkle with parmesan.
Bake for 14-16 minutes or until golden brown.
Scatter fresh basil leaves on tarts to serve.