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tomato basil tarts on a parchment lined baking sheet
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Tomato Basil Tarts

These tomato basil tarts look impressive but are actually super simple to make with a quick homemade pesto, store-bought puff pastry, and high-quality tomatoes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mediterranean-inspired
Diet: Vegan, Vegetarian
Servings: 8 tarts
Calories: 292kcal
Author: Deborah Murphy

Ingredients

For the Pesto

  • 2 cups fresh basil
  • 3 cloves garlic
  • 1/3 cup pistachios
  • 1/2 cup olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt

For the Tarts

  • 1 sheet pre-rolled puff pastry
  • 1 cup cherry tomatoes
  • 1/2 cup pesto
  • 6 ounces vegan mozzarella
  • 3 tablespoons balsamic glaze

Instructions

  • Day Before: Transfer your puff pastry to the fridge overnight to thaw before making these tarts.
  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper and set aside.
  • Make the pesto by adding all the ingredients to a food processor and pureeing until smooth.
  • Cut the puff pastry into 8 rectangles and arrange evenly on the parchment lined baking sheet. Divide the pesto between the puff pastry pieces, leaving about ⅓ inch uncovered around the edges. Add the mozzarella cheese and the tomatoes.
  • Bake for 22-28 minutes or until the edges are golden brown.
  • Garnish with balsamic glaze and fresh basil. Serve!

Nutrition

Serving: 1tart | Calories: 292kcal | Carbohydrates: 12g | Protein: 3g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 506mg | Potassium: 117mg | Fiber: 2g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg