Easy Tomato Pesto Tarts

ByRachael Ajmera, MS, RD Updated
Jump to Recipe Print Recipe

This post may contain affiliate links, please read our disclosure policy for details.

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

  • Ready to enjoy in under 30 minutes
  • Versatile, with endless toppings to choose from
  • Perfect for appetizers, lunches, snacks, or sides
  • Big flavor, with simple ingredients
  • Easy to make with little effort required

What you’ll need

  • Puff pastry – Forms the flaky base of the tarts; I use frozen to save some time
  • Basil – Adds freshness and flavor for the pesto
  • Cashews – Creates a creamy, rich texture
  • Garlic – Enhances the savory taste
  • Nutritional yeast – Adds hint of cheesiness
  • Lemon juice – Brightens and balances the flavors
  • Olive oil – Helps pesto blend smoothly
  • Cherry tomatoes – Delivers sweetness and pops of color
  • Feta – Optional, but adds salty contrast and creaminess
  • Easy Tomato Pesto Tarts
  • Easy Tomato Pesto Tarts

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

  1. Preheat the oven to 400° F and line a baking sheet with parchment paper.
  2. Add all pesto ingredients to a blender or food processor and blend until smooth.
  3. 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.
  4. Spread a thin layer of pesto inside each border, then arrange the halved tomatoes on top, cut side down.
  5. Bake for 13-16 minutes, or until the pastry is puffed and golden.
  6. Sprinkle with feta, if using, and serve warm.

FAQ

Yes! Store-bought pesto has a slightly different flavor, but it still works fine to help save time if you’re in a pinch.

Yes — goat cheese, mozzarella, parmesan, or vegan cheeses can be easily swapped in.

Yes! Simply skip the feta or use a vegan variety instead. Also, keep in mind that many store-bought puff pastries contain butter, so choose a vegan-friendly brand instead.

Shop the tools

Join the List

Subscribe

More recipes like this

Did you try this recipe?

Leave your review below
Easy Tomato Pesto Tarts
Print Pin

Easy Tomato Pesto Tarts

Flaky puff pastry is paired with homemade pesto, tomatoes, and creamy feta for a delicious appetizer, entree, or snack.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

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.

Did you try it?

I’d love to see! Tag @nutrimental on Instagram! #nutrimental

Follow me on IG

You'll Also Love...