Cheesy Caprese Pesto Tarts Recipe
Treat your guests to restaurant-quality flavor! Cheesy Caprese Pesto Tarts use fresh ingredients and store-bought puff pastry for a quick and easy appetizer. This budget-friendly recipe is perfect for any gathering, offering delicious bite-sized treats that are sure to impress.
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.
Nutrition
Calories: 160kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 99mgPotassium: 44mgFiber: 1gSugar: 0.4gVitamin A: 197IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!