Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Caprese pesto puff pastry tartlets drizzled with balsamic glaze on a wooden surface.

Cheesy Caprese Pesto Tarts Recipe

Author: Mandy Applegate
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.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Caprese pesto tarts
Servings: 24
Calories: 160kcal

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
US Customary - Metric

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: 160kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Let us know how it was!