Name: Easy Tomato Pesto Tarts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups basil (packed); ¼ cup cashews; 4 cloves garlic; ¼ cup nutritional yeast; ½ lemon (juiced); 2 tablespoons olive oil; ¼ cup water; ¼ teaspoon salt; 1 sheet puff pastry (thawed if frozen (I used Dufour)); 2 medium heirloom tomatoes (thinly sliced); ¼ cup feta (optional)

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These Easy Tomato Pesto Tarts combine flaky puff pastry with homemade basil pesto, tomatoes, and a sprinkle of feta on top. They’re a simple vegetarian appetizer, snack, or light lunch that comes together in just 30 minutes!

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I’ve been making these Easy Tomato Pesto Tarts for years, and they’re one of my favorites. They look fancy enough to serve when we have guests over, but they’re also super easy to throw together.

I use store-bought puff pastry, which saves a ton of time in the kitchen and skips the hassle of making your own from scratch. I do like to make homemade pesto, though, because it adds a fresh, flavorful touch that makes these tomato tarts feel so much more special.

Serve these Tomato Pesto Tarts as an easy appetizer, pair them with a salad for a light lunch or dinner, eat one as a quick snack, or add a few to a delicious brunch spread. However you serve them, the combination of flaky pastry, juicy tomatoes, pesto, and feta is seriously sooo hard to resist. Enjoy!

Why you’ll love these Tomato Pesto Tarts

They’re ready to enjoy in just 30 minutes.
They’re versatile and customizable, with endless toppings to choose from.
They’re perfect for appetizers, light lunches, snacks, or sides.
They deliver big flavor with a handful of simple ingredients.
They’re easy to make, with minimal effort required.

Tomato Pesto Tart ingredients

Puff pastry forms the flaky base of the tarts. I use frozen puff pastry to save some time, but you can always make your own if you’re up for it!
Basil adds flavor to the pesto and brings a vibrant color to these tarts.
Cashews are blended into the pesto to create a creamy, rich texture.
Garlic enhances the savory taste of the pesto.
Nutritional yeast adds a hint of cheesiness, plus a little extra protein.
Lemon juice helps brighten and balance the flavors of the pesto.
Olive oil is used to help the pesto blend smoothly.
Heirloom tomatoes add sweetness and color. Any variety of tomatoes will work, including cherry, grape, or beefsteak tomatoes!
Feta is optional, but highly recommended. I love sprinkling a bit on top after baking to add contrast and creaminess.

How to serve these Tomato Pesto Tarts

Serve the tarts as an easy appetizer alongside olives, roasted veggies, or a cheese board.
Pair a tart with a fresh salad for a light lunch or dinner.
Enjoy them alongside scrambled eggs, fresh fruit, and roasted potatoes for a fun vegetarian brunch.
Munch on one as a savory afternoon snack.
Use them as a side dish and pair with pasta, soup, or your favorite vegetarian main.

Substitutions & variations

Cashews – If you’re not a fan of cashews, try swapping in pine nuts, walnuts, almonds, or sunflower seeds for a slightly different flavor.
Nutritional yeast – Parmesan cheese also works well in a pinch, especially if you don’t need the pesto to be dairy-free.
Puff pastry – Use a refrigerated pie crust for a more traditional tart. You can also use a gluten-free or vegan puff pastry if needed.
Tomatoes – Any fresh tomatoes work! Try cherry or grape tomatoes, or use heirloom tomatoes (my personal favorite) whenever they’re in season.
Feta – Swap in goat cheese, crumbled Parmesan, mozzarella, or dairy-free feta. You can also skip the cheese altogether if you’d like.
Pesto – Short on time? Use store-bought pesto instead of making it from scratch!
Toppings – Feel free to get creative with the toppings and mix things up! Add sliced red onion, balsamic glaze, or a sprinkle of red pepper flakes for even more flavor.
Add extra herbs – Finish the tarts with fresh basil, parsley, oregano, or thyme.
Make them mini – Cut the puff pastry into smaller squares to make cute, bite-sized tarts for parties or entertaining!

Quick recipe tips

Remember to score the border before adding the pesto; this helps the edges puff up and keeps 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!

Step-by-step instructions

Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Blend the pesto: Add all pesto ingredients in a blender or food processor and pulse until creamy.
Prepare the pastry: Divide the puff pastry into four squares, then score a ½-inch border around each square without cutting through the pastry.

Assemble: Spoon pesto into the center of each pastry square, spread, and layer with tomato slices.

Bake: Transfer to the prepared baking sheet and bake for 15-20 minutes, until puffed and golden brown.
Finish: Finish with crumbled feta, if desired, and enjoy warm.

Make ahead & storage

These Tomato Pesto Tarts are best straight from the oven, but a little advance prep can make them much easier to pull together when guests arrive. Here are a few tips for making them ahead, storing leftovers, and reheating.

Meal prep

Make the pesto: Prepare the pesto up to 3 days in advance and store it in an airtight container in the fridge.
Prep the tomatoes: Slice the tomatoes a few hours ahead and store them in the fridge until it’s time to assemble the tarts.
Assemble ahead: Assemble the tarts up to 1 hour in advance, then cover and keep in the fridge until you’re ready to bake.
Bake when ready: For the best texture, bake the tarts right before serving so the puff pastry stays flaky and crisp.

Storing leftovers

Fridge: Store leftover tarts in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a 375°F oven or air fryer until warmed through and the pastry is crisp again.
Skip the microwave: The microwave will warm the tarts quickly, but it may make the puff pastry soft and soggy.

Freezing

Not recommended: I wouldn’t recommend freezing these tarts, as the tomatoes can release excess moisture and the puff pastry might lose some of its flaky texture after thawing.

FAQ

Sure! Store-bought pesto is a great shortcut when you’re short on time, although homemade pesto adds a fresh flavor that makes these tomato tarts extra special.

Pretty much any fresh tomatoes will work, including Roma, heirloom, beefsteak, cherry, or grape tomatoes. Just avoid very watery tomatoes or pat them dry before you add them to the puff pastry.

Yes! You can leave off the feta or swap it for goat cheese, mozzarella, Parmesan, or dairy-free cheese.

You can prep the pesto and slice the tomatoes ahead of time, then assemble the tarts a few hours before serving. For the best texture, I recommend baking them shortly before you plan to serve them.

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More easy vegetarian appetizers

Easy Tomato Pesto Tarts

These delicious Tomato Pesto Tarts pair flaky puff pastry with homemade pesto, tomatoes, and feta for a delicious appetizer, entree, or snack.

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 560kcal

Ingredients

For the pesto

2 cups basil packed
¼ cup cashews
4 cloves garlic
¼ cup nutritional yeast
½ lemon juiced
2 tablespoons olive oil
¼ cup water
¼ teaspoon salt

For the tarts

1 sheet puff pastry thawed if frozen (I used Dufour)
2 medium heirloom tomatoes thinly sliced
¼ 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 sliced tomatoes on top.
Bake for 15-20 minutes, or until the pastry is puffed and golden.
Sprinkle with feta, if using, and serve warm.