Tomato Pesto Puff Pastry Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 sheet puff pastry (thawed if frozen)

1 to 2 beefsteak tomatoes (thinly sliced)

Kosher salt to taste

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)

Black pepper to taste

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Vent

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.

Brush

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.

Garnish

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

• Calories: 664 kcal
• Total Fat: 48 g
• Saturated Fat: 17 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.01 g
• Cholesterol: 97 mg
• Sodium: 864 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 24 g