Remember when I made that easy pesto recipe with those really expensive pine nuts? Well, I made it because I knew I was also going to be making this Puff Pastry Tomato Pesto Tart. I had some puff pastry in the freezer that was just begging to be used.
That stuff is magic! Baking with Puff Pastry honestly makes you feel like a master pastry chef. I recently made 2 different fruit filled Puff Pastry Braid recipes that are so easy and fast to whip together. You can use any filling you’d like for sometime sweet or savory.
Puff Pastry Tomato Pesto Tart
Since we have a ton of tomatoes right now, I’m looking for ways to use them. I’ll also be making up a large batch of my Tomato Ravioli Soup for the freezer and maybe some marinara sauce too.
While my Puff Pastry was thawing, I made up some pesto using this easy & delicious pesto recipe. I made a lot, so I’ll be freezing some for later. Shop around for your pine nuts… after spending way too much money on mine, I found them at Trader Joe’s for a LOT less.
Puff Pastry Tomato Pesto Tart Supplies
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- Puff Pastry sheets – I buy the Pepperidge Farm brand and it’s in the freezer section of your local grocery store.
- Pesto – homemade pesto or store bought will work. Find my Homemade Pesto Recipe Here.
- Roma Tomatoes or an heirloom variety.
- Cheese – I used a blend an Italian blend, but Parmesan only would also work.
- Rolling pin
- baking sheet
Once thawed, I opened up one sheet and rolled it out onto my stone since I didn’t have a 12 x 12-inch jelly roll pan. Poked a few holes in it so it wouldn’t over poof. That’s a new kitchen term…….over poof.
I spread pesto over the top leaving the edges clear. Placed my gorgeous homegrown sliced plum tomatoes in a pretty pattern, sprinkled with cheese and threw it in the oven.
Edited to add: I have since learned to score the edges about one inch in. This allows the puff pastry to puff up even more. Scoring the edge is using a knife or pizza cutter, but not cutting all the way through.
After about 13 minutes, we had a wonderful tart to go with our salad. Even my 15 yr old loved it. So simple and it looked amazing!
Can’t you just smell the pesto?
- 1 sheet of Puff Pastry (they usually come 2 to a pack in the freezer section)
- 1/4 cup Pesto (use my recipe! It's delicious)
- 3 large plum tomatoes or alternate rows with plum tomatoes and sliced yellow cherry tomatoes
- 1/2 cup Quattro Formaggio Cheese (Trader Joes of Parmesan, Asiago, Fontina and mild provolone.)
- Basil leaves for garnish if desired.
- Preheat your oven to 400° F.
- I used my Pampered Chef Stone and did not grease. Other options would be any jelly roll pan or a 12-pan. Grease or use parchment paper.
- Prepare your work surface with flour. Carefully unfold your thawed puff pastry onto the work surface. Roll it out, then place onto the baking sheet.
- Poke a few holes in the pastry using a fork. This will prevent bubbling.
- Spread your pesto onto the pastry, leaving the edges clear
- Arrange your tomato slices in rows.
- Sprinkle cheese over the tomatoes
- Bake 12-13 minutes. Your puff pastry should be golden brown.
If you don't have a Trader Joes near, you can use Parmesan cheese only. It will still be delicious!
Edited to add: I have since learned to score around the puff pastry, one inch in. This will make the edges puff even more.