Tomato Pesto Tart

Tomato Pesto Tart

"Pesto, plump tomatoes and mozzarella cheese are layered on a flaky puff pastry crust -- when cut into ‘small bites', this makes a perfect appetizer for a cocktail or dinner party."
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30 m servings 146 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F. Spray rimmed baking sheet with cooking spray; set aside. Unfold puff pastry sheet onto lightly floured surface; roll out to 12-inch square. Crimp edges; place on prepared baking sheet.
  2. Spread pesto evenly over puff pastry. Sprinkle with 1/2 cup cheese; add tomato slices in a single layer. Finish by topping evenly with remaining 1/2 cup cheese.
  3. Bake 17 to 20 minutes or until golden brown. Garnish with fresh basil, if desired. For small bites, cut into 16 pieces. Serve immediately.


  • Cook's Tips
  • Garnishing with fresh basil adds another layer of taste, plus taste-tempting aromatics.
  • Wow guests with this simple yet upscale ‘small bite' appetizer. For variation, use Hunt's(R) Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil in place of whole tomatoes. Or, Hunt's(R) Petite Diced Tomatoes may be used--requires no slicing or dicing!
  • Find great prepared pesto in your grocer's refrigerated section.


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I like to use fresh tomatoes thinly sliced instead of canned. They overlap on the top of the crust. I have also added thinly sliced onion (think Vadalia or red) and bleu cheese crumbles. I will ...

I made this with my 5 year old daughter. She loved making it and the whole family enjoyed eating it! We'll definitely make it again.