Puff Pastry Tart
This savory Puff Pastry Tart is a quick, elegant recipe featuring flaky, buttery puff pastry topped with creamy pesto cheese, juicy tomatoes, mozzarella, and fresh basil. Perfect for brunch, lunch, appetizers, or a light dinner, it's ready in under 40 minutes and is ideal for entertaining or enjoying seasonal produce.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Fork
- Pastry brush
- Small bowl
- Spoon
- Measuring cups and spoons
Ingredients
- 1 sheet frozen puff pastry thawed
- 2 medium ripe tomatoes thinly sliced
- 1 cup cherry tomatoes halved
- 4 ounces fresh mozzarella cheese sliced
- ¼ cup grated Parmesan cheese
- 3 tablespoons basil pesto
- 2 tablespoons olive oil
- 1 egg beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8-10 fresh basil leaves
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry and place it on the prepared baking sheet.
- Score a 1-inch border around the edges without cutting all the way through.
- Prick the center of the pastry several times with a fork.
- Spread the basil pesto evenly inside the scored border.
- Sprinkle the Parmesan cheese over the pesto.
- Arrange the mozzarella slices evenly across the pastry.
- Layer the tomato slices and cherry tomatoes over the cheese. Drizzle with olive oil.
- Season with salt and black pepper.
- Brush the pastry border with the beaten egg.
- Bake for 25-30 minutes, or until the pastry is puffed and golden brown and the cheese is melted.
- Remove from the oven and let the tart rest for 5 minutes.
- Garnish with fresh basil leaves before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 365
- Protein: 11g
- Carbohydrates: 24g
- Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 460mg
- Potassium: 290mg
- Fiber: 2g
- Sugar: 4g
