Puff Pastry Tomato Tarts
This flaky tomato puff pastry tart recipe is the perfect summer appetizer or light lunch. It's easy to make and can be customized with your favorite toppings. Plus, it's sure to impress your guests!
Ingredients
- 1 sheet DuFour Puff Pastry Sheet thawed
- 3-4 Medium Plum Tomatoes thinly sliced
- 1/4 cup Pesto
- 1/4 cup Parmesan Cheese grated
- 6 oz Fresh Mozzarella Cheese crumbled or finely diced
- 1 lg Egg + 1 Tbsp water lightly beaten
- 1/4 cup Oil or Optional Basil Oil
- Coarse Salt taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry onto the baking sheet.
- Cut puff pastry into 8 rectangles.
- Score a rectangle inside of each rectangle, leaving about a 1/4” border. Dock the inside of the rectangles with a fork to help reduce puffing. Spread Basil Pesto evenly over the inside of each piece of puff pastry. Arrange the sliced tomatoes over the basil sauce, overlapping slightly. Sprinkle salt, pepper and the grated Parmesan cheese over the tomatoes.
- Add a little crumbled mozzarella to each tart. Don’t over cheese. Brush edges of each rectangle with egg wash. Drizzle olive oil over the tops of each pastry and then bake in the oven for 15-20 mins. or until golden brown.
- Sprinkle more grated Parmesan and basil sauce if desired. Garnish with fresh torn basil. Serve warm or at room temperature. Can be reheated.
- Optional: Chill the pastry for at least 30 minutes before baking. This will help it to keep its shape.
Notes
NOTES:
- Basic Sauce is made by blending 1 bunch of basil leaves and 1/4 of extra virgin oil together. Optional additions are salt and crushed garlic. Keeps in the refrigerator for a few weeks,
- Prep Time above does not include defrost time on the frozen puff pastry sheets.
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