Tomato Pesto Puff Pastry Recipe

5 from 1 vote

Make this tomato puff pastry recipe with less than ten ingredients and just 30 minutes for the perfect light lunch or easy appetizer!

Prep Time5

Course: Appetizer, Main Course, Snack

Cuisine: American, Italian

Keyword: pesto puff pastry, pesto puff pastry recipe, tomato pesto puff pastry

Servings: servings

Preheat the oven to 425 degrees F (220 degrees C).
Place the puff pastry sheet on a baking sheet lined with parchment paper. Use a fork to poke holes all over the puff pastry to prevent large bubbles during baking.
1 sheet puff pastry
Slice the tomatoes, and place them on a paper towel. Sprinkle salt over the tomato slices, and let them sit for 5 minutes to release some of the juices. After 5 minutes, pat them dry with a paper towel.
1 to 2 beefsteak tomatoes, Kosher salt to taste
Spread the pesto evenly over the puff pastry, leaving a 1-inch border around the edges. Arrange the sliced tomatoes on top of the pesto. Scatter the fresh Mozzarella pearls over the tomatoes, and sprinkle the shredded Mozzarella over the entire tart.
⅓ cup pesto, 6 ounces fresh Mozzarella pearls, 3/4 cup fresh Mozzarella
Optional: Brush the edges of the puff pastry with an egg wash to give it a shiny, golden crust.
Optional: 1-2 large eggs
Bake the tart in the preheated oven for 20 to 25 minutes, or until the puff pastry turns golden and crispy, and the cheese is melted and bubbly.
Remove the tart from the oven, and drizzle additional pesto over the top. Garnish with fresh basil leaves and sprinkle some grated Parmesan cheese. Season with salt and black pepper to taste.
Fresh basil, Parmesan cheese, Black pepper to taste
Slice the tart and serve it warm as a delicious appetizer or a light meal.
Store in an airtight container in the fridge for 1-2 days.