Tomato Pesto Tart

Tomato Pesto Tart

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  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

Adjust Servings

Original recipe yields 1 tart

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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.

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Review (1)

Rate This Recipe
QUEEN BONNIE
5

QUEEN BONNIE

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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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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