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4.86 from 7 votes

Easy 5 ingredient pesto tomato tart

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 tarts
Author: Becca Heyes


  • ~ 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)


  • 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.