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These simple Caprese Pesto Tarts with burrata make for a great summertime appetizer or light dinner. Flaky puff pastry dough topped with sweet cherry tomatoes, two kinds of cheese, basil pesto, and fresh basil. Once baked, the pastry dough turns golden brown and the tomatoes burst creating a deliciously flaky tomato tart.
Our summer herb garden is the best it’s ever been. We did something differently this year and planted herbs both in the green house and then in a small bed right outside the studio as well.
We weren’t sure how the herbs outside the studio would do since they’re not protected by the greenhouse. But to our surprise, everything is vibrant and so lush!
The abundance of herbs (and flowers) have brought so much inspiration to me this summer. I LOVE being able to create, simple recipes with the ingredients from my own backyard!
So long story short? These tarts were inspired by the bushes of basil from the garden, and the sweet cherry tomatoes I had on the counter.
It was one of those rainy summer nights when I just wasn’t sure what to create for dinner. My mom had mentioned tomato tarts to me earlier in the day. So I decided to throw these herb filled caprese tarts together with homemade pesto and burrata cheese. And I’m so glad I did!
The quick details
Start with tomatoes. Usually caprese is just basil and tomatoes, but I added thyme and oregano to the mix for even more fresh summer flavor. The key is to toss the tomatoes with the herbs and garlic before adding them to the puff pastry.
Next, you assemble. I like to cut my puff pastry into rectangles. Then spread on fresh basil pesto and add a thin layer of cheddar or gouda cheese. I then layer the tomatoes over the cheese and bake!
While the tarts bake, grab a couple balls of burrata cheese and tons of fresh basil. If burrata is difficult for you to find, try using a fresh ricotta.
As soon as the tarts are out of the oven, break the cheese over the tomatoes and allow the cheese to melt into the tarts.
Add basil pesto over the cheese and finish with fresh basil leaves. Pretty, right? But these taste even better. The pastry is flaky, but with each bite the tomatoes burst in your mouth. The cheese adds a creaminess and the herbs really do add all the flavor.
Enjoy them while they’re warm and melty. Absolutely nothing not to love…just so delicious!
These are a great appetizer. But I also love turning these tarts into a light summer dinner. Simply add a big green salad (I leave the sweet potatoes out in the summertime).
Best way to end a low key summery evening.
Looking for other simple summer recipes, try these:
Peach Brie Pastry Tarts with Peppered Rosemary Honey
One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki
Lastly, if you make these Caprese Pesto Tarts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Caprese Pesto Tarts
Servings: 4 (8 as an appetizer)
Calories Per Serving: 1025 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cups cherry tomatoes
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 2 cloves garlic, chopped
- chili flakes, to taste
- kosher salt and black pepper
- 1/2 cup shredded sharp cheddar cheese
- 1 sheet frozen puff pastry, thawed
- 3/4 cup basil pesto
- 8 ounces burrata cheese, at room temperature
- 1/2 cup fresh basil
Instructions
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.2. in a bowl, toss together the olive oil, tomatoes, thyme, oregano, garlic, chili flakes, salt, and pepper.3. Cut each sheet of puff pastry into 4 squares. Spread each square with a tablespoons of pesto, leaving a 1/2 inch border. Sprinkle the cheese over the pesto. Arrange the tomatoes over the cheese. 4. Fold the edges of the pastry inward to enclose. Bake 15-20 minutes, until the pastry is golden and the cheese has melted. Break the burrata over the warm tomatoes, then spoon over the pesto. Top with fresh basil. Enjoy!
Making this again for a potluck event! But there will be a time gap between baking and tasting. Do you have any recommendations on how to store/re-heat these or puff pastry tarts in general?
Hi Karina,
I think it depends how long these are going to sit, I would probably pop them back in the oven on low so they aren’t soggy! I hope this helps! xx
Loved this recipe. Only suggestion is to avoid making the dough soggy, maybe cut the grape tomatoes in half and scoop out the juice. You can also make one big square instead of 4 little ones, but then there is less crust. Either way came out great!
Hey Julia,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
Perfection- used as a hearty side . For simple Gf option- I just used the tomato, burrata and basil as a side. The puff pastry cooked perfectly- be sure to thaw completely!
Hey Betsy,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
I’ve made these twice and each time the pastry is raw in the middle. Any suggestions? Fold the edges and pre-bake, then add the tomato mixture?
Hey Marie,
Thanks so much for making this recipe!! Are you allowing the puff pastry to thaw completely? You could definitely par-bake and then add the tomato mixture. Let me know if that helps!! xTieghan