20 MINUTE CHEESY PESTO TARTS
I don't know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy pesto tarts all the time!
Provided by Sweet Basil
Categories 200+ Easy Appetizers Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat and add the walnuts and garlic.
- Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.
- Once the nuts are done, remove them from the pan and continue to toast the garlic.
- Remove it from the pan and remove the skin.
- Wait until both are cooled.
- Place the basil, nuts, garlic, and olive oil in a blender and pulse until smooth, but still a tad grainy in texture.
- Place everything in a bowl and stir in the cheese.
- Salt to taste and set aside.
- Preheat the oven to 400 degrees.
- Sprinkle a little flour on the counter and roll out the puff pastry sheets.
- Using a biscuit cutter or large glass, cut the dough into circles.
- Using a fork, poke holes all over the dough and gently press into a mini muffin tin.
- Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. :)
- Fill each cup with 1 teaspoon or so of prepared pesto.
- Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.
- Remove from the oven and add a pinch of black pepper.
- Serve immediately or at room temperature.
Nutrition Facts : ServingSize 1 g, Calories 146 kcal, Carbohydrate 10 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g
HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA
In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!
Provided by lolalobato
Categories Main Dish Recipes Savory Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
- Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
- Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
- Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
- Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g
CHEESE, TOMATO & PESTO TART
Easy-to-make with just five ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium
MOZZARELLA AND PESTO CRESCENT MINI TARTS
Mozzarella and pesto mini tarts are a deliciously easy appetizer you can whip up with only 20 minutes of prep. With only a handful of simple ingredients, these bite-sized starters couldn't be easier. Using your muffin tin, you can make your mini tarts with basil pesto, fresh mozzarella and tomato baked inside garlic-buttered crescent cups. These savory mini tarts are sure to be a hit for mealtime, game day celebrations, movie night and whenever you need a satisfying vegetarian snack.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll crescent dough sheet into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares.
- Gently press dough squares into muffin cups (dough will not completely cover inside of cup; do not press too much). In small bowl, mix melted butter and garlic powder. Brush mixture lightly onto insides of crescent dough. Bake 8 to 10 minutes or until edges are golden brown.
- Fill each baked crescent cup with generous 1/2 teaspoon pesto, cheese ball half and tomato quarter. Bake 2 to 4 minutes or until cheese is softened. Remove from pan. Top with basil before serving. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 2 Tarts, Sodium 290 mg, Sugar 2 g, TransFat 0 g
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
A simple and colourful tart - great for enjoying with friends
Provided by Angela Nilsen
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium
HEIRLOOM TOMATO TART
Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Provided by Vallery Lomas
Categories brunch, dinner, pies and tarts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
TOMATO PESTO TART
Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. -Judy Hannebaum, Freeland, Washington
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts :
ROASTED TOMATO TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
- As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
- Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
- Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.
PESTO CHEESE TARTS
Make and share this Pesto Cheese Tarts recipe from Food.com.
Provided by Halcyon Eve
Categories Cheese
Time 20m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine all ingredients except tart shells. Spoon by heaping teaspoonfuls into shells.
- Place on an ungreased baking sheet and bake at 375°F for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 33.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 5.2, Sodium 81.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 1.4
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- If you are making your own pesto, you will need to put the garlic, a pinch of salt (which will help you to squash the garlic), and the basil leaves into either a pestle and mortar or a food processor. Grind or whizz it into a paste. Add the pine nuts and grind again – if you are using a pestle and mortar, you may need to take it in turns with friends or family to help you bash everything, to stop your arm from aching! Add the cheese and mix well. Spoon the mixture into a jug or bowl and gradually stir in the olive oil until you have a thick sauce that just drops off your spoon. Well done: you’ve just made pesto!
- Turn the oven on to 200°c/fan180°c/gas 6. On a flour-dusted worktop, roll out the pastry (unless you are using a sheet) until it’s a few millimetres thick.
- Using a saucer or big circular cutter that is 14cm across, cut 6 circles out of the pastry and rest on 2 baking trays in the fridge for 10 minutes. Once chilled, prick the middle of each pastry circle a few times with a fork.
- Spoon 1 tbsp pesto onto the middle of each pastry circle and spread over evenly, leaving a small border of about 1cm around the edge. Tear or slice the mozzarella ball into 6 pieces and put 1 piece on top of each tart. Bake for about 10-12 minutes until the pastry is golden and cooked.
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