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Tomato Pesto Puff Pastry Tart

Yummy Eats Daily
A crisp, golden puff pastry base is slathered with vibrant pesto, then layered with juicy beefsteak tomatoes and melty fresh mozzarella. Finished with drizzles of pesto and balsamic glaze, plus fresh basil and Parmesan, this tart is an easy yet elegant appetizer or light meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 500 kcal

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

A crisp, golden puff pastry base is slathered with vibrant pesto, then layered with juicy beefsteak tomatoes and melty fresh mozzarella. Finished with drizzles of pesto and balsamic glaze, plus fresh basil and Parmesan, this tart is an easy yet elegant appetizer or light meal.
👥 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
  1. 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.
  2. Dock the Pastry
    • Use a fork to prick (“dock”) the surface of the puff pastry all over—this prevents excessive puffing in the center.
  3. 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.
  4. 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.
  5. Egg Wash (Optional)
    • Brush the exposed 1″ border of the pastry with the beaten egg wash to achieve a deep golden color.
  6. 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.
  7. 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.