Cheesy Caprese Pesto Tarts Recipe
Need a quick and affordable appetizer that impresses? Try Cheesy Caprese Pesto Tarts! This recipe uses store-bought puff pastry and grape tomatoes, making it a budget-friendly win. But don’t be fooled by its ease – the combination of fresh pesto, melty cheese, and juicy tomatoes creates a burst of flavor that rivals any restaurant. Plus, these bite-sized treats come together in under 30 minutes, perfect for a last-minute gathering.
Why You’ll Love This Cheesy Caprese Pesto Tarts Recipe
- Tight budget, big flavor: This recipe uses affordable ingredients like puff pastry and grape tomatoes, making it a win for your wallet without sacrificing taste.
- Store-bought shortcut: Skip the homemade dough! Puff pastry takes care of the crust, leaving you more time to focus on the delicious fillings.
- Customize to your taste: Have leftover veggies? Throw them in! This recipe is easily adaptable to your favorite ingredients.
- Perfect for a crowd: These bite-sized treats are ideal for parties or gatherings. Make a big batch and watch them disappear!
- Leftovers welcome: Didn’t devour them all? No worries! These tarts taste just as good reheated for a quick and satisfying lunch.
- Impress your guests: Who knew something so easy could look so impressive? These tarts are sure to wow your friends and family.
- Vegetarian delight: Looking for a meat-free option? This recipe is naturally vegetarian, making it perfect for all diets.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Cheesy Caprese Pesto Tarts with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Make the Pesto
Toast walnuts and garlic in a skillet, then blend with basil, olive oil, lemon zest, juice, parmesan cheese, and salt.
Pro Tip: Toasting the walnuts in the pesto adds a deeper, richer flavor.
Preheat Oven and Prep Dough
Preheat oven to 400°F (200°C). Cut 24 circles from puff pastry sheets and press them into greased mini muffin tins.
Prick the dough with a fork, don’t skip this step as it prevents it from puffing up too much while baking.
Bake the puff pastry cups for 10 minutes. Remove and form a well in each cup with the back of a small measuring cup or spoon.
Assemble and Bake
Fill each cup with pesto, tomatoes, and mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted and golden brown.
Serve and Enjoy
Remove the tarts from the oven, season with pepper, and drizzle with balsamic glaze (optional but delicious). Serve warm or at room temperature.
Recipe Notes and Expert Tips
- Nutty Goodness: Toasting the walnuts in the pesto adds a deeper, richer flavor. Keep an eye on them to avoid burning.
- Pesto Perfection: Aim for a slightly chunky texture when blending your pesto, not a completely smooth paste. This adds a delightful textural contrast to the tarts.
- Don’t Over-Bake: Keep an eye on your tarts! Overbaking can dry them out. They’re done when the cheese is melted and golden brown.
- Leftover Love: Didn’t devour them all in one sitting? No worries! These tarts reheat beautifully for a quick and satisfying lunch or afternoon snack.
Top 3 Money Saving Tips
For ideas on how to stretch your money even further, take a look at our top 3 tips.
- Puff Pastry Power: Store-bought puff pastry is your secret weapon! It’s inexpensive and eliminates the need to make dough from scratch, saving you time and money.
- Cheese Savvy: Don’t feel limited to mozzarella! Experiment with shredded fontina or provolone for a slightly different flavor profile. Shred your own cheese for a cost-saving alternative to pre-shredded options.
- Pesto Powerhouse: Make a big batch of pesto and freeze it in portions for future use! This adds versatility to your meals and saves you money in the long run.
How to Store Cheesy Caprese Pesto Tarts
Have you conquered a batch of these delicious Cheesy Caprese Pesto Tarts and are wondering what to do with any leftovers? No worries! These tasty bites hold up surprisingly well, making them perfect for enjoying throughout the week. Here’s how to store them for maximum freshness:
- Cool Completely: Let your tarts cool completely to room temperature before storing. This prevents trapped moisture from making the crust soggy.
- Wrap it Tight: Once cool, transfer the tarts to an airtight container. This protects them from drying out or absorbing any unwanted fridge odors.
- Fridge for Freshness: Store your leftover tarts in the refrigerator for up to 3 days.
- Reheating Made Easy: For the best results, reheat individual tarts in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. This method keeps the crust crispy and the cheese melty.
What to Serve With Cheesy Caprese Pesto Tarts
Your Cheesy Caprese Pesto Tarts are the star of the show, but sometimes you want to create a well-rounded spread.
Serve them with a simple green salad, or roasted vegetables drizzled with olive oil.
They work perfectly as part of an appetizer platter, try mini quiches, bacon wrapped chicken, an old fashioned ham salad recipe, or carmalized onion hummus.
More Easy Recipes for You to Try at Home
Cheesy Caprese Pesto Tarts Recipe
Ingredients
For the pesto:
- ¼ cup walnuts
- 2 cloves garlic
- 2 cups fresh basil
- ¼ cup olive oil
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- ¼ cup parmesan cheese
- 1 pinch salt
For the tart:
- 2 sheet puff pastry
- 1 cup grape tomatoes halved
- 1 cup mozzarella cheese finely cubed or shredded
- 1 pinch black pepper
- Balsamic vinegar glaze
Instructions
For the pesto:
- Over medium heat in a skillet, cook the walnuts and whole garlic cloves, unpeeled.¼ cup walnuts, 2 cloves garlic
- Shake the pan to ensure even toasting. After 1-2 minutes, remove the nuts.
- Toast the garlic for an additional 1-2 minutes. Remove from the pan, peel the garlic, and allow to cool.
- In a blender, add the basil, nuts, garlic, olive oil, lemon zest and juice, and blend together until you reach a texture that is decently smooth but still slightly chunky.2 cups fresh basil, ¼ cup olive oil, ½ teaspoon lemon zest, ½ teaspoon lemon juice
- Place the mixture into a small bowl and stir in the parmesan cheese and a pinch of salt with a spoon.¼ cup parmesan cheese, 1 pinch salt
For the tart:
- Preheat the oven to 400°F/200°C.
- Cut 24 circles of 2½ inches each from the unrolled puff pastry sheets with a glass cup. Make sure it will fit into the mini muffin tin.2 sheet puff pastry
- Prick the dough all over with a fork to help steam escape so the dough doesn’t become too puffy while baking.
- Press the dough rounds into the mini muffin tin.
- Bake in the oven for approximately 10 minutes. Remove from the oven and use a spoon to form a well in each puff pastry cup.
- Fill each tart with about 1 teaspoon of pesto, roughly two halves of a tomato, and a bit of mozzarella cheese.1 cup grape tomatoes, 1 cup mozzarella cheese
- Place them back in the oven for about 5 minutes to melt the cheese and toast all the ingredients together.
- Remove from the oven. Lightly pepper and drizzle with balsamic vinegar glaze. Serve and enjoy immediately or at room temperature!Balsamic vinegar glaze, 1 pinch black pepper
Notes
- Nutty Goodness: Toasting the walnuts in the pesto adds a deeper, richer flavor. Keep an eye on them to avoid burning.
- Pesto Perfection: Aim for a slightly chunky texture when blending your pesto, not a completely smooth paste. This adds a delightful textural contrast to the tarts.
- Don’t Over-Bake: Keep an eye on your tarts! Overbaking can dry them out. They’re done when the cheese is melted and golden brown.
- Leftover Love: Didn’t devour them all in one sitting? No worries! These tarts reheat beautifully for a quick and satisfying lunch or afternoon snack.
