Italian Cheese and Red Pesto Tartlets
Bring a taste of Italy to your table with these irresistible Italian Cheese and Red Pesto Tartlets, the perfect appetizer or light snack that combines rich flavors with minimal effort. Featuring a flaky puff pastry base, these tartlets are generously topped with tangy red pesto, melty mozzarella, and nutty Parmesan cheese, all balanced by juicy cherry tomatoes and a fragrant garnish of fresh basil. With a simple egg wash for golden, crisp edges and a quick bake time of just 25 minutes, this recipe is both time-efficient and crowd-pleasing. Whether you're hosting a dinner party or enjoying a casual gathering, these tartlets offer a delightful medley of textures and bold, Mediterranean flavors in every bite. Perfectly portioned for sharing and easy to make ahead, they're sure to be a hit on your table!
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 4 tablespoons Red pesto
- 100 grams Mozzarella cheese
- 50 grams Parmesan cheese
- 10 pieces Cherry tomatoes
- 10 leaves Fresh basil leaves
- 1 piece Egg
- 1 tablespoon Milk
- 1 teaspoon Olive oil
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface and cut it into 8 equal squares.
Place the pastry squares on the prepared baking sheet, leaving a little space between each square.
Using a knife, score a smaller square about 1 cm inside the edge of each pastry square to create a border. Be careful not to cut all the way through.
Spread around half a tablespoon of red pesto inside the scored border of each square.
Slice the mozzarella cheese into small pieces and distribute evenly inside the pesto-covered area of each tartlet.
Grate the Parmesan cheese and sprinkle it on top of the mozzarella.
Halve the cherry tomatoes and place one or two halves on each tartlet.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the edges of the pastry with the egg wash for a golden finish.
Drizzle a very small amount of olive oil over the cherry tomatoes and season each tartlet with a pinch of salt and black pepper.
Bake in the preheated oven for 20-25 minutes, or until the pastry edges are puffed and golden brown and the cheese is bubbling.
Once baked, remove the tartlets from the oven and let them cool for a few minutes.
Garnish each tartlet with a fresh basil leaf before serving.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 12.7 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1314 mg | 101% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
