This Tomato Pesto Puff Pastry Tart is the ultimate celebration of juicy summer tomatoes, creamy mozzarella, and fragrant pesto—all layered on a golden, flaky puff pastry crust.
Whether you’re hosting a brunch, planning a light lunch, or looking for a vibrant appetizer, this tart is sure to steal the show with its stunning colors and mouthwatering taste.
Why You’ll Love This Recipe
Only a handful of ingredients, but loaded with flavor
Crispy puff pastry base that’s buttery and flaky
Fresh beefsteak tomatoes and mozzarella deliver bright, creamy contrast
Simple enough for a weeknight, yet elegant enough for guests
Delicious served warm or at room temperature
Ingredient Highlights
Puff pastry – The flaky, buttery foundation of this tart
Beefsteak tomatoes – Juicy and vibrant, perfect for layering
Pesto – Brings an herby richness to every bite
Fresh mozzarella – Melts into creamy perfection
Egg wash – Optional but gives that gorgeous golden crust
Balsamic glaze – Adds sweet tang to balance the richness
Fresh basil + parmesan – Finishing touches for flavor and beauty
Pro Tips Before You Start
Use ripe but firm tomatoes to avoid excess moisture and sogginess.
Always pat the tomato slices dry to ensure a crisp pastry base.
Let puff pastry thaw completely before unrolling to prevent cracking.
You can make your own pesto, but store-bought works great too.
For even baking, rotate the pan halfway through the cook time.
How to Make Tomato Pesto Puff Pastry Tart
Step 1: Prep your baking sheet
Preheat your oven to 425°F.
Place a sheet of parchment paper on a baking sheet and lay the puff pastry on top.
Use a fork to prick the surface all over—this keeps it from puffing too much.
Step 2: Salt and dry the tomatoes
Thinly slice the beefsteak tomatoes and lay them on a paper towel-lined plate.
Sprinkle with kosher salt and let them sit for 5 minutes. Then, gently pat dry to remove excess liquid.
Step 3: Assemble the tart
Spread pesto evenly across the puff pastry, leaving a 1-inch border around the edges.
Layer the tomato slices on top, followed by torn pieces of fresh mozzarella.
Step 4: Brush with egg wash
If using, mix 1 egg with 1 teaspoon of water and brush the puff pastry edges.
This gives the crust a glossy, golden finish once baked.
Step 5: Bake
Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the pastry is puffed and golden and the cheese is melted and bubbly.
Step 6: Finish with flair
Once out of the oven, drizzle with a little more pesto and a generous swirl of balsamic glaze.
Garnish with fresh basil leaves and a light dusting of parmesan cheese.
What to Serve It With
A crisp arugula or mixed greens salad
A chilled glass of rosé or sparkling water with lemon
Fresh fruit or melon on the side for a summery meal
Sliced prosciutto or salami for a more hearty bite
Variations & Substitutions
Use heirloom or cherry tomatoes for a more colorful tart
Swap mozzarella with burrata or goat cheese
Add a sprinkle of crushed red pepper for some heat
Use a sun-dried tomato pesto for a deeper flavor twist
Try puff pastry shells for individual portions
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a toaster oven or regular oven at 350°F until warm and crispy.
Avoid microwaving—it softens the pastry.
FAQs
Can I use store-bought pesto?
Yes! High-quality store-bought pesto works beautifully in this recipe.
Do I need to blind bake the puff pastry?
No, pricking the pastry with a fork prevents puffing and allows even baking.
Can I use a different type of cheese?
Absolutely—goat cheese, ricotta, or burrata are all delicious alternatives.
Why do I need to salt the tomatoes first?
Salting draws out moisture so your tart doesn’t get soggy in the oven.
Can I make this tart ahead of time?
You can prep the ingredients, but assemble and bake it fresh for best texture.
Is this tart vegetarian?
Yes! All ingredients listed are vegetarian-friendly.
What’s the best way to slice it?
Use a sharp knife or pizza cutter once it’s cooled for clean edges.
Final Thoughts
This Tomato Pesto Puff Pastry Tart is a vibrant, delicious way to highlight fresh summer produce.
The crispy pastry, rich pesto, and creamy mozzarella make every bite irresistible.
It’s a recipe I come back to again and again—easy enough for a casual lunch, but fancy enough for entertaining.
Serve it warm, serve it chilled—it’s always a crowd-pleaser.
Tomato Pesto Puff Pastry Tart
Ingredients
- 1 sheet puff pastry thawed if frozen
- 1 to 2 beefsteak tomatoes thinly sliced
- Kosher salt and pepper
- ⅓ cup pesto plus more for drizzling
- 6 ounces fresh mozzarella torn into pieces
- 1 egg + 1 teaspoon water beaten (optional for egg wash)
- Balsamic glaze for drizzling
- Fresh basil for garnish
- Parmesan cheese for sprinkling
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment and place puff pastry on top.
- Poke all over with a fork.
- Slice tomatoes and place on paper towel. Sprinkle with salt.
- Let sit 5 minutes, then pat dry.
- Spread pesto on pastry, leaving a 1-inch border.
- Layer with tomatoes and mozzarella.
- Brush edges with egg wash (optional).
- Bake 20–25 minutes until pastry is golden and crisp.
- See full steps with tips & photos → https://p4pd.org/tomato-pesto-puff-pastry-tart/
Notes
👥 Servings
Makes 4–6 slices (serves 4 as a light meal or appetizer) 🕒 Timing
- Prep Time: 15 minutes
- Bake Time: 20–25 minutes
- Total Time: ~40 minutes
🍴 Ingredients
For the Tart:
- 1 sheet (½ lb) puff pastry, thawed if frozen
- 1–2 beefsteak tomatoes, thinly sliced
- Kosher salt and freshly ground black pepper
- ⅓ cup prepared pesto, plus extra for drizzling
- 6 oz fresh mozzarella, torn into bite-sized pieces
- 1 egg + 1 tsp water, beaten (optional, for egg wash)
To Finish:
- Balsamic glaze, for drizzling
- Fresh basil leaves, torn or chiffonade
- Grated Parmesan cheese, for sprinkling
👨🍳 Instructions
-
Preheat & Prep
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Unfold the puff pastry onto the sheet and gently stretch or roll to a roughly 10×12″ rectangle.
-
Dock the Pastry
- Use a fork to prick (“dock”) the surface of the puff pastry all over—this prevents excessive puffing in the center.
-
Dry the Tomatoes
- Lay the tomato slices on paper towels in a single layer.
- Sprinkle lightly with kosher salt and let sit 5 minutes to draw out excess moisture.
- Pat the tops dry with another paper towel.
-
Assemble the Tart
- Spread the pesto evenly over the pastry, leaving a 1″ border around the edges.
- Arrange the tomato slices in overlapping rows atop the pesto.
- Scatter the torn mozzarella evenly over the tomatoes.
-
Egg Wash (Optional)
- Brush the exposed 1″ border of the pastry with the beaten egg wash to achieve a deep golden color.
-
Bake
- Transfer the baking sheet to the oven.
- Bake 20–25 minutes, until the pastry is puffed, golden, and crisp, and the cheese is melted.
-
Finish & Serve
- Remove from the oven and let cool 2 minutes.
- Drizzle with extra pesto and a swirl of balsamic glaze.
- Top with fresh basil leaves and a generous sprinkle of Parmesan.
- Slice into 4–6 pieces and serve warm or at room temperature.
📓 Notes & Variations
- Pastry Shape: Feel free to cut the puff pastry into two smaller squares for individual tarts.
- Cheese Swap: Use burrata for an even creamier finish—add it right after baking.
- Herb Twist: Add a sprinkle of red pepper flakes or fresh oregano for extra flavor.
