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Tomato Pesto Tart

Tomato Pesto Tart

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Hunts.com

Hunts.com

Pesto, plump tomatoes and mozzarella cheese are layered on a flaky puff pastry crust -- when cut into ‘small bites', this makes a perfect appetizer for a cocktail or dinner party.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F. Spray rimmed baking sheet with cooking spray; set aside. Unfold puff pastry sheet onto lightly floured surface; roll out to 12-inch square. Crimp edges; place on prepared baking sheet.
  2. Spread pesto evenly over puff pastry. Sprinkle with 1/2 cup cheese; add tomato slices in a single layer. Finish by topping evenly with remaining 1/2 cup cheese.
  3. Bake 17 to 20 minutes or until golden brown. Garnish with fresh basil, if desired. For small bites, cut into 16 pieces. Serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

QUEEN BONNIE
5

QUEEN BONNIE

8/18/2011

I like to use fresh tomatoes thinly sliced instead of canned. They overlap on the top of the crust. I have also added thinly sliced onion (think Vadalia or red) and bleu cheese crumbles. I will make this for an upcoming class reunion with all these toppings in strips on a sheet pizza so I need to bake only one, but will have many options on that one.

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