Tomato Pesto Puff Pastry

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Introducing the Tomato Pesto Puff Pastry Pizza – an easy and delightful appetizer, snack, or light lunch that’s ready in under 30 minutes! Let’s dive into making this tasty treat.

Tomato Pesto Puff Pastry

Prep Time 5 minutes
Course Appetizer
Servings 4


  • 1 sheet puff pastry thawed if frozen
  • 1 to 2 large beefsteak tomatoes thinly sliced
  • 1/3 cup pesto plus extra for drizzling
  • 6 ounces fresh Mozzarella pearls
  • 3/4 cup shredded fresh Mozzarella
  • 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. Poke holes with a fork to prevent large bubbles.
  • Slice the tomatoes and place them on a paper towel. Sprinkle salt on the slices and let them sit for 5 minutes to release juices. Pat them dry with a paper towel.
  • Evenly spread the pesto over the puff pastry, leaving a 1-inch border. Arrange the tomato slices on top and scatter fresh Mozzarella pearls. Sprinkle shredded Mozzarella over the entire tart.
  • Optional: Brush the edges with whisked eggs for a shiny, golden crust.
  • Bake for 20 to 25 minutes until the pastry is golden and crispy, and the cheese is melted and bubbly.
  • Remove from the oven, drizzle extra pesto, and garnish with fresh basil leaves and grated Parmesan. Season with salt and pepper to taste.
  • Slice and serve warm as a delicious appetizer or light meal.
  • Store leftovers in an airtight container in the fridge for 1-2 days.

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