Easy Tomato Pesto Tarts
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There’s something secretly satisfying about a recipe that feels fancy but is actually super simple. That’s the case with these tomato pesto tarts: they’re flaky, colorful, and packed with flavor, but made with just a handful of everyday ingredients.
My favorite thing about this recipe is how effortlessly impressive it is. Store-bought puff pastry does most of the heavy lifting, while a quick homemade pesto brings brightness and color. Together, they bake into flaky, golden tomato pesto tarts that look like they came from a bakery case, but actually come together in mere minutes.
These tarts work well for almost any occasion, from a last-minute appetizer to a light lunch served with a simple side salad. They’re easy to make and require minimal prep work, but are still so incredibly delicious. Top them off with a sprinkle of feta or keep them dairy-free for a crowd-pleasing appetizer, snack, or side dish.
Why you’ll love this recipe
What you’ll need
Recipe tips
- Remember to score the border to help the edges puff up and keep the center flat.
- Pat the tomatoes dry before adding them to prevent a soggy pastry.
- Avoid going overboard with the pesto so that the pastry stays crisp.
How to make this recipe
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Add all pesto ingredients to a blender or food processor and blend until smooth.
- Cut the thawed puff pastry into four equal squares. Using a sharp knife, lightly score a shallow border about half an inch from the edges of each square without cutting all the way through.
- Spread a thin layer of pesto inside each border, then arrange the halved tomatoes on top, cut side down.
- Bake for 13-16 minutes, or until the pastry is puffed and golden.
- Sprinkle with feta, if using, and serve warm.
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Easy Tomato Pesto Tarts
Ingredients
For the pesto
- 2 cups basil packed
- 1/4 cup cashews
- 4 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 lemon juiced
- 2 tbsp olive oil
- 1/4 cup water
For the tarts
- 1 14-oz package frozen puff pastry thawed
- 1 cup cherry tomatoes halved
- 1/4 cup feta optional
Instructions
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Add all pesto ingredients to a blender or food processor and blend until smooth.
- Cut the thawed puff pastry into four equal squares. Using a sharp knife, lightly score a shallow border about half an inch from the edges of each square without cutting all the way through.
- Spread a thin layer of pesto inside each border, then arrange the halved tomatoes on top, cut side down.
- Bake for 13-16 minutes, or until the pastry is puffed and golden.
- Sprinkle with feta, if using, and serve warm.
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