Pesto and Mozzarella Tarts

    1 hour 25 minutes

    These are a great way to start a party or nice dinner. Puff pastry forms the base on these pesto, tomato and mozzarella mini tarts.

    7 people made this

    Serves: 9 

    • 250g puff pastry
    • 4 teaspoons basil pesto or black olive tapenade
    • 2 plum tomatoes, sliced
    • 130g mozzarella cheese, sliced
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1 dash olive oil
    • 1 sprig basil, to garnish

    Preparation:30min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hour25min 

    1. Preheat oven to 200 degrees C.
    2. Cut the pastry either into 7cm squares or circles 10 cm in diameter.
    3. With a sharp knife mark a 1cm border around the pieces of pastry. Prick the centre of the pastry all over with a fork.
    4. Spread the pesto over the central area of the pastry inside the border then cover and chill in the refrigerator for 30 minutes.
    5. Arrange the tomato and mozzarella over the pesto centre.
    6. Drizzle over a little olive oil and season with salt and pepper.
    7. Cook in the oven for 20-25 minutes until golden-brown.
    8. Garnish with basil then serve.

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    Reviews in English (2)


    I had recentley had a BBq and had a few leftover ingredients and so had searched the site for options. This recipes came up. Although I did not have all the ingredients i sub'ed in a few and it smelt fab while cooking. Very nice recipe and great for a quick bite.  -  22 Jul 2011  (Review from Allrecipes UK & Ireland)


    I used what I had on hand, small puff pastry cups, instead of puff pastry sheets (which would have been better. But the flavor was still the same, and it was delish!  -  03 Feb 2015  (Review from Allrecipes UK & Ireland)