This Tomato Puff Pastry recipe is the perfect appetizer, snack, or light lunch! Made with less than ten ingredients, it requires minimal prep time, bakes in under 30 minutes, and is bursting with flavor to satisfy even the pickiest crowd!
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What Is a Tomato Pesto Puff Pastry?
Think of it like a flatbread meets pizza meets caprese! This tomato pesto puff pastry features a base of flakey puff pastry dough topped with a pesto spread, fresh tomatoes, cheese, and seasonings.
Baked until the crust is golden and the cheese is gooey, it’s easy, savory, and delicious! It’s the perfect way to take advantage of fresh summer tomatoes.
However, it’s so tasty and easy to make, you’ll probably find yourself making it on repeat all year long!
Simple Ingredients You’ll Need
We don’t know about you, but we don’t have time to make our own puff pastry from scratch! So, we use a simple shortcut and just a handful of ingredients to create drool-worthy flavor with ease.
- Puff Pastry – You can usually find this in the frozen food section of your local grocery store. Just make sure it’s thawed before you use it!
- Pesto – We always have a jar of homemade pesto on hand, but store-bought versions can be used instead.
- Tomatoes – Beefsteak tomatoes work best. If needed, regular tomatoes or on-the-vine tomatoes can be substituted.
- Salt and Pepper – Adjust to suit your preference.
- Cheese – We use fresh Mozzarella pearls, shredded Mozzarella, and grated Parmesan cheese to guarantee you get loads of gooey goodness in every single bite!
- Basil – Sprinkle fresh basil on top for a burst of light, refreshing flavor.
Pastry Perfect for Any Time of the Day: How to Make a Tomato Pesto Puff Pastry
If you’ve ever created a pizza with a premade crust, you know how to make this puff pastry recipe. Seriously, it can’t get any easier!
- Prepare the Puff Pastry. Arrange the thawed pastry sheet on a
parchment paper-lined baking sheet, and use a fork to poke holes all across the top. This prevents large bubbles from forming as it bakes!
- Slice the Tomatoes. Slice the tomatoes into rounds, and arrange them in a single layer on a clean paper towel. Sprinkle salt on top, and let them rest to release their natural juices.
- Layer. Spread the pesto in an even layer over the puff pastry. Make sure to leave a border around the edges for a crust! Then, pat the tomatoes dry, and arrange them over the pesto. Scatter the Mozzarella over the tomatoes followed by the Mozzarella cheese.
- Brush. This step is technically optional, but we like to brush the edges of the puff pastry with an egg wash to help create a shiny, golden crust!
- Bake. Place the pastry in a preheated oven, and let it bake until the crust is golden and crispy and the cheese is melted and bubbly.
- Garnish. Drizzle extra pesto on top. Then, sprinkle fresh basil leaves over the pastry followed by grated Parmesan. Season with salt and pepper.
- Serve. Allow the pesto puff pastry to cool slightly. Then, use a pizza slicer or sharp knife to slice it into pieces, and enjoy warm!
Can I Make this Recipe Ahead of Time?
We highly recommend serving this pesto puff pastry right away as it’s likely to become soggy if stored for later. However, if needed, leftovers can be transferred to an airtight container and stored in the fridge for one to two days.
To reheat, warm your pastry in
More Puff Pastry Recipes
Put your leftover puff pastry dough to good use with more of our favorite puff pastry recipes below!
- Pepperoni Pizza Braid
- Baklava Puff Pastry Cinnamon Rolls
- S’mores Braided Pastry
- Easy Peanut Butter Puff Pastry Braid
Tomato Pesto Puff Pastry Recipe
- 1 sheet puff pastry thawed if frozen
- 1 to 2 beefsteak tomatoes thinly sliced
- ⅓ cup pesto plus more for drizzling
- 6 ounces fresh Mozzarella pearls
- 3/4 cup fresh Mozzarella shredded
- Optional: 1-2 large eggs whisked
- Fresh basil for topping
- Parmesan cheese for sprinkling
- Kosher salt to taste
- Black pepper to taste
- 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.
- 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.
- 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.
- Optional: Brush the edges of the puff pastry with an egg wash to give it a shiny, golden crust.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.