20 Minute Cheesy Pesto Tarts Recipes

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CAPRESE PUFF PASTRY TART



Caprese Puff Pastry Tart image

I love caprese salad, but was looking for something a bit more filling for dinner. I pulled some puff pastry out of the freezer and decided to make a savory tart. Roasting the tomatoes first keeps sogginess to a minimum. Garnish with fresh basil leaves if you have them.

Provided by LauraF

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 4

Number Of Ingredients 7

1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
1 sheet frozen puff pastry, thawed
3 tablespoons basil pesto
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
  • Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
  • Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
  • Bake in the preheated oven until puffed up slightly, about 10 minutes.
  • Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
  • Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 33.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 16.3 g, Sodium 366.7 mg, Sugar 2.3 g

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