Tomato Pesto Tartlettes

Monday 8 June 2009

Tomato Pesto Tartlettes

I had some pesto and puff pastry that needed using up at the weekend, and so I put together these lovely little tarts for our supper yesterday. They were really quick to make and quite delicious when they were done.

I have no problem with using store bought puff pastry. It's really quite good and a lot easier and quicker than making your own. Of course I only use the all butter one. Even good old Delia uses this ingredient from time to time. If it's good enough for her, it's good enough for me!

Prepared Puff Pastry is really quite a versatile ingredient. You can layer it with all sorts of things and be quite inventive. Try some roasted peppers and courgettes. (zucchini)

 Add a little prosciutto, and some torn basil leaves. Even just with some sun dried tomato paste and cheese baked on top, and garnished with a salad of rocket leaves . . . use your imagination! I'm sure you can come up with some really tasty versions!

Tomato Pesto Tartlettes

*Tomato Pesto Tartlettes*
Serves 4
Printable Recipe

These are lovely little tarts that are just great for a light lunch or supper. Easy to make, your family or guests will think you slaved all day at them, they are that impressive. Using simple ingredients they go together very quickly. All that is needed is a salad of mixed leaves on the side.

1 package of ready rolled all butter puff pastry
4 medium sized ripe tomatoes
1 small packet of dry cured black olives
1 small packet of grated mixed Italian Cheeses (about 4 ounces of a mixture of provolone, Parmesan and mozarella)
4 TBS of good quality Pesto sauce
1 egg, beaten

Pre-heat the oven to 200*C/400*F. Line two baking sheets with parchment paper and set aside.

Unroll your pastry and cut it into 4, six inch rounds. Place the rounds onto the parchment paper lined baking sheets, leaving about 2 to 3 inches between them. Spread the pesto onto the rounds, leaving a 1/2 inch border all around. 

 Slice the tomatoes into wedges and lay them in a round on top of the pesto. Scatter the olives over top along with the cheese. Brush some beaten egg on the edges of each tart. Place into the heated oven and bake from 15 to 20 minutes, until they are nicely browned and crisp on the bottom. Serve warm or at room temperature.


  1. Hi Marie - you are indeed a worthy recipient of The One Lovely Blog Award, The English Kitchen is always a delight to visit. And your recipes are awesome!
    Millie ^_^

  2. I am a fan of prepared puff pastry also.I made Nigella's and it was quite easy..but the convenience of having already made is worth it's weight in gold:)

    Very pretty photos...Bet they were delish.

  3. Thank you for this wonderful veggie recipe, Marie...YUM! LOVE YA ((HUGS))

  4. Nope, this one will just have to go in my fast expanding To Try file! It does look smashing, as do all your recipes. You're a star.

    Thanks for mentioning Delia BTW. She will always be my hero. If it were not for her and Marguerite Patten cooking would have remained a mystery to me.

    love, Angie, xx

  5. Now those look absolutely scrumptious! I am going to try them! Thanks...

    Stay Cozy, Carrie

  6. Absolutely nice and lovely!!! xGloria


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