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Easy 5 ingredient pesto tomato tart

4.89 from 9 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 tarts
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • ~ 8 pieces sun-dried tomato
  • 200 g puff pastry (enough for 4 rectangles measuring ~ 6 x 5 inches)
  • 4 tsp basil pesto
  • 1 ball fresh mozzarella cheese
  • Black pepper
  • 2 tbsp pine nuts
  • Fresh basil, to garnish (optional)

Instructions

  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • If your sun-dried tomatoes are packed in oil, lay them on a piece of kitchen paper for a few minutes to drain any excess oil.
  • Roll out the puff pastry, and cut into 4 rectangles. Score a line around each rectangle, about 1cm in from the edge, to form a border (don’t cut all the way through the pastry). Prick the centre of each rectangle a few times with a fork.
  • Spread each pastry rectangle with a little basil pesto. Roughly chop the sun-dried tomatoes and fresh mozzarella, and scatter over the pastry. Add a little black pepper, then bake for around 15-20 minutes, until the pastry is crispy and the cheese is golden brown.
  • While the tarts are baking, add the pine nuts to a dry frying pan, and toast over a medium heat for a few minutes, stirring regularly, until golden brown.
  • Serve the pesto tomato tarts with the toasted pine nuts and some fresh basil, if desired.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.