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Tomato Pesto Tarts
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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 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.

Nutrition

Calories: 560kcal | Carbohydrates: 35g | Protein: 10g | Fat: 43g | Fiber: 2g