Tomato, Mozzarella and Pesto Tart

1Puff pastry spread with basil pesto, thinly sliced tomatoes and topped off with mozzarella. So delicious and very easy to prepare. You will definitely impress your guests with this simple recipe.


  • 1 puff pastry sheet, thawed according to package directions
  • 3 tbs pesto, store bought or homemade
  • 1 large plum (Roma) tomato
  • 4 oz mozzarella cheese, shredded
  • 1 egg, beaten


  1. Preheat oven to 400 degrees.
  2. Slice tomato into thin slices and lay on a paper towel lined plate to absorb juices. Set aside.
  3. On your counter, layout a sheet of parchment paper about the size of a baking sheet. Unfold thawed pastry sheet onto the parchment paper and slightly roll out the pastry with a rolling pin. (See tip below if you don't have parchment paper.)  Place the parchment paper along with the pastry on a baking sheet.
  4. Using a sharp knife, score pastry sheet within 3/4 inches of the outside edge of the pastry, making a frame. Try not to score all the way through.
  5. With a pastry brush, brush outer frame with the beaten egg.
  6. Prick inside frame thoroughly with a fork. Spread the pesto sauce evenly inside the frame. If the pesto is quite oily, drain some of the excess oil.
  7. In a single layer, lay the tomatoes in rows inside the frame.
  8. Sprinkle mozzarella cheese over tomatoes.
  9. Bake for 15 to 20 minutes until the edges are golden brown.
  10. Sprinkle with fresh chopped basil if desired. Cut into squares or rectangles and serve immediately.


- If making our homemade Fresh Basil Pesto, use only 1/3 cup of olive oil in the pesto recipe. We want the pesto to be pretty thick in this recipe and not too oily.

- Replace the puff pastry with refrigerated pizza dough if desired.

- Tips:

-  If you don't have parchment paper, lightly grease a baking sheet. Flour a work surface, and slightly roll out the pastry sheet. Then place on greased baking sheet. Continue to step #3.


Flower FamilyTime for Family © 2010. All rights reserved.