Pesto and tomato tarts recipe

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  • Vegetarian
serves: 6
Cooking: 20 min
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  • These tasty tarts take just 5 minutes to prepare and are so simple to make. Most of the ingredients can be found in the store cupboard or freezer but they’d make a very impressive dinner party starter


    • 375g / 12oz puff pastry, thawed if frozen
    • 200 ml / 0.5 pint passata (sieved tomatoes)
    • 180g / 6oz cherry tomatoes, halved
    • 100g / 3.5oz pesto sauce
    • Salt and black pepper
    • Olive oil, to drizzle
    • Fresh basil to garnish


    • Preheat the oven to 200°C/400°F/gas 6. Roll out the puff pastry on a lightly floured surface to a thickness of 5mm or 1/4in. Cut our six rounds, each about 15cm or 6in, using a small bowl or saucer as a guide. Crimp the edges of the rounds with a knife and prick all over with a fork. Put them on a lightly floured baking sheet and bake for 5 mins. Take the baking tray out of the oven.

    • Spread a smooth layer of passata over each pastry round, Lay the cherry tomatoes, flat side down, over the passata. Season with salt and pepper and dot generously with pesto. Drizzle over a little olive oil and return the baking tray to the oven. Bake for a further 10 mins, until the pastry is golden. serve the tartlets garnished with basil leaves. They are delicious hot or cold

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