| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 18 tartlettes |
Ingredients
- One 17.3-ounce package puff pastry, thawed
- 3 tablespoons basil pesto
- 4 Roma tomatoes sliced
- Olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Line 2 baking sheets with parchment paper.
- On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
- Using a fork, generously prick (dock) the pastry circles to the edges.
- Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
- Bake until puffed and golden, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 167 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 97 mg |
Reviews
Turned out pretty good for trying to find good romance tomatoes on Nye in the Midwest. Would be divine with fresh garden romas next year! One suggestion, peel the tomatoes first the skin made for a messy bite. I used my homemade pesto and my only addition was some kosher salt and cracked pepper on the tomatoes with that drop of olive oil.
I just recently made these. I’m from Pennsylvania and Giant Eagle has puff pastry cups, just makes this recipe that much easier! I am obsessed with Ree and her recipes. these are so delicious, they taste kind of like a white pizza. I will be making these again for Christmas Eve
To the 2 previous reviewers: the puff pastry didn’t rise because you let it get too warm; OMG the recipe doesn’t call for cheese! People need to understand food and basic cooking skills before leaving bad reviews!
This was a winner!!!! I made these for a work party and they were literally gone in 10 minutes. They tasted sooo GOOD. Everyone LOVED them and asked me make more the next day. Mine looked exactly like the picture. No problem cutting them or anything. I also got compliments on how professional and beautiful they looked. I’ll absolutely be making these again.
This is a copy of Paula Dean’s son’s version. His is much better!!
https://www.foodnetwork.com/recipes/paula-deen/tomato-and-mozzerella-tarts-recipe-1946743
I have made this several times and it’s always a hit! I place tomato slices on paper towels, use a good quality pesto and add fresh grated Parmesan before popping into the oven. I have reheated leftovers, and it’s still great. I believe you could make ahead so long as it’s completely cool before refrigerating. This is my go-to appetizer!
I made these for a family Christmas party and it was a super hit!
It was enjoyed both warm and cold.
My only tip: make sure to get GOOD quality pesto 🙂
Will surely be making them again
can I make these a day early? or will they get soggy?
Recipe doesn’t mention sprinkle of Parm, but it’s on the TV. Really good!
I don’t understand the reviewer who said her tarts didn’t puff and were “hard to cut.” Mine turned out perfectly and literally melted in my mouth. And how could they be “dry” with a teaspoon of pesto on each tart? As a twist, I added a slice of pepperoni to some and topped all with grated Parmesan cheese. These tarts are so easy to prepare and taste absolutely delicious!! These have been placed on my permanent list of appetizers.