Pesto Cheese Tarts
Elevate your appetizer game with these irresistible Pesto Cheese Tarts—golden, flaky puff pastry rounds topped with vibrant basil pesto, gooey mozzarella, tangy Parmesan, and sweet, juicy cherry tomatoes. Perfectly crisp and buttery, the pastry is scored to create a puffed border, ensuring each bite is as elegant as it is flavorful. A drizzle of olive oil and a hint of seasoning enhance the freshness of the ingredients, while optional fresh basil garnishes add a delightful pop of color and aroma. Ready in just 35 minutes, these easy yet impressive cheese tarts are ideal for entertaining or as a crowd-pleasing snack. Serve them warm or at room temperature for a versatile, gourmet treat!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 0.5 cups basil pesto
- 1 cup mozzarella cheese
- 0.5 cups Parmesan cheese, grated
- 12 pieces cherry tomatoes, halved
- 1 unit egg
- 1 tablespoon water
- 1 teaspoon olive oil
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 6 leaves fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions, then lightly flour your surface and roll them out slightly to smooth out any creases.
Using a round cutter (about 4 inches in diameter), cut out 12 circles from the puff pastry. Place these circles onto the prepared baking sheet.
Score a smaller circle about 0.5 inches inside the edge of each pastry round using a knife, being careful not to cut all the way through. This helps create a border that will puff up during baking.
In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture lightly on the borders of each pastry circle.
Spread about 2 teaspoons of basil pesto inside the scored circle of each pastry round.
Sprinkle a generous pinch of grated mozzarella cheese over the pesto on each tart, followed by a light sprinkling of Parmesan cheese.
Place a cherry tomato half (cut side up) in the center of each tart. Drizzle the tomato with a tiny amount of olive oil, then sprinkle each tart lightly with salt and black pepper.
Bake the tarts in the preheated oven for about 18-20 minutes, or until the pastry is golden brown and puffed up around the edges.
Remove from the oven and allow to cool slightly before garnishing with fresh basil leaves, if desired.
Serve warm or at room temperature and enjoy your flaky, cheesy pesto tarts!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 12.0 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1713 mg | 132% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1114 mg | 24% | |
*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.
