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
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
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
PESTO CHEESE TARTS
Jean Kern's quick and easy tarts are perfect party fare. "Whether I make them for an event or a simple family gathering, everyone always raves about them," she writes from Charlotte, North Carolina.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 68mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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
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 :
SUNNY'S HEIRLOOM TOMATO AND PESTO TART
Steps:
- Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
- Preheat the oven to 425 degrees F.
- Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
- of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
- Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds,
- lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
- Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
- Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
PESTO TORTE
This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.
Provided by OhMyStars
Categories Spreads
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter until well blended.
- Mix pesto and parmesan cheese in small bowl.
- Line two 8 oz custard cups (or loaf pan) with plastic wrap.
- Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
- Sprinkle each with 1/4 of the tomatoes.
- Spread 1/4 of the pesto mixture over tomatoes.
- Repeat layers.
- Fold plastic wrap over each torte, sealing well.
- Chill overnight until firm.
- Unmold, remove plastic wrap.
- Serve with crusty French bread slices.
- Garnish with chives, parsley, or"whatever" for color.
Nutrition Facts : Calories 375.9, Fat 37.8, SaturatedFat 21.6, Cholesterol 103.2, Sodium 429.6, Carbohydrate 6, Fiber 1, Sugar 1.5, Protein 5.7
PESTO CHEESE TARTS RECIPE
How to make Pesto Cheese Tarts Recipe
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned. Yield: 15 appetizers.
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