Go Back
+ servings
Tried this recipe?Please rate the recipe by clicking the stars below
Tomato pesto tarts baked on a baking tray line with parchment

Tomato Pesto Tarts

Shweta Arora
These mini tomato pesto tarts with puff pastry make a super easy and delicious appetizer. Made with flaky puff pastry squares topped with pesto, fresh tomato slices, cheese, and baked until crispy. These savory puff pastry appetizers are vegetarian, always a crowd-pleaser, and perfect for celebrations, festivals, game-day, or any occasion.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 9 tarts
Calories 240 kcal

Ingredients
  

  • 1 sheet Puff Pastry thawed
  • ½ cup Basil Pesto homemade or store bought
  • 2-3 medium Roma tomatoes thinly sliced
  • ½ cup mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded
  • Salt adjust to taste
  • Freshly cracked black pepper adjust to taste
  • 1 tablespoon dry oregano
  • 1 tablespoon dry parsley flakes
  • 1 tablespoon red chili flakes

Instructions
 

Prep Work

  • Preheat the oven to 400F and line the baking tray with parchment paper. Keep aside. 
  • Thaw the puff pastry sheet on the counter as per package instructions (around 40 mins).

Making Tomato Pesto Tarts

  • Unfold the thawed pastry sheet and divide it into 9 equal squares. Cut along the folds first to get three strips and then divide each into 3 squares to get a total of 9 squares. Place them on the lined baking sheet.
  • Add a teaspoon or two of basil pesto in the center of each square and spread evenly leaving ½ inch from the edges. Using a knife draw a rough border around the spread pesto (optional for border).
  • Next lay 2-3 slices of tomato on each square over the pesto.
  • Sprinkle a pinch of salt, black pepper over the tomato slices and top off with cheese (as much as you like) followed by a sprinkle of oregano, parsley, and red pepper flakes.
  • Bake for 15-20 mins or until the puff pastry is golden brown and cheese has melted. Remove from the oven and let them cool on the sheet for 5 mins.
  • Easy, delicious, crispy, and flavorful Tomato and Pesto Tarts are ready. Serve these warm and crisp. Enjoy!!

Notes

Puff pastry comes in packs of two. This recipe uses just one sheet so you can easily double the recipe and use both sheets or freeze one of the sheets for later.
Cook the tarts in a preheated oven so that they cook evenly. These tarts cook fairly quickly, so be sure to keep your eye on them so that the edges don't burn.
Use good quality, fresh and ripe tomatoes that will have the sweetest flavor.
You can dab the sliced tomatoes with a paper towel to soak up excess juice if required.
Feel free to add other toppings like different cheese combinations, more veggies like caramelized onions, other sliced veggies like mushrooms or zucchini or greens. 
To make in an Air-fryer - line the tarts in a single layer without overcrowding and bake at 370°F for 8-10 mins or until they are puffed, golden brown, and crispy. Time may vary depending on the air fryer.

Nutrition

Calories: 240kcal | Carbohydrates: 15g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 297mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 734IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.