Tomato Pesto Puff Pastry
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Category: Appetizer
Ingredients
Scale
- 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)
Instructions
- 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.
