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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.

Caprese Pesto Tarts | halfbakedharvest.com

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!

Caprese Pesto Tarts | halfbakedharvest.com

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!

Caprese Pesto Tarts | halfbakedharvest.com

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!

Caprese Pesto Tarts | halfbakedharvest.com

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.

Caprese Pesto Tarts | halfbakedharvest.com

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!

Caprese Pesto Tarts | halfbakedharvest.com

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.

Caprese Pesto Tarts | halfbakedharvest.com

Looking for other simple summer recipes, try these:

Caprese Chicken Pasta Salad

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 (8 as an appetizer)
Calories Per Serving: 477 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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!

Caprese Pesto Tarts | halfbakedharvest.com

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Comments

  1. 5 stars
    Love these! Couldn’t find burrata so used ricotta, which was great. I like using them for appetizers: cut the sheet of pastry into thirds, then each into sixths for a total of 18 2-bite appetizers. A blob of ricotta under each tomato helps them stay in place while baking. 😋

    1. Hi Linda,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  2. 5 stars
    I’m a notoriously bad cook. My husband handles it every night but when he’s out surfing and I’m left to feeding myself I try to experiment. This and your savory Dutch baby recipes are the two things I can actually make! And they look like your photos! I tried this with what I had at home (Gouda and ricotta) and it was delicious. Fail proof, really. And your recipe reducer saved me hours of math😳

    1. Hey Deanna,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  3. 5 stars
    So delicious!!!! I didn’t have burrata but used some marinated goat/sheep milk cheese I had on hand. I’m going to buy some burrata and try it again!

  4. Oh My Goodness! I’ve made this multiple times already – simply fabulous! I also made one with mushrooms as the main topping. Everyone loved them and of course, I referred them to your cookbooks when asked about the recipe.

  5. Great recipe! Oozing with goodness.
    I have a question about the burrata. When I use this cheese the outer casing is chewy and tough. Do dispose of thus past or am I using it incorrectly?
    Thank you for your amazing recipes.

    1. Hey there,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! That is just the texture of burrata. xTieghan

  6. 5 stars
    This is a perfect combo of ingredients that compliment each other perfectly! The burrata is the perfect touch to compliment the fresh herbs and pesto! I can’t wait to serve it to guests.

    1. Tieghan,

      Any tips on the best way to reheat leftovers of this? Would it be best to reheat in an oven? Excited to try this one!

      1. Hey Casey,
        Yes, I would pop in the oven on low heat. I hope you love the recipe, please let me know if you give it a try! xTieghan

  7. 5 stars
    Just made this recipe and it was great! I utilized many fresh ingredients from my garden and it was so quick. I will definitely make it again 🙂

    1. Hey Hannah,
      Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan

  8. 5 stars
    Sooooo good. Served for dinner with a light arugula side salad and it was perfect. Pesto, burrata, burst tomatoes, puff pastry…all my favorite things. And fast to put together, too! Definitely going into the rotation.

    1. Hey Veronica,
      Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Theo,
      You could definitely do that, but I think these are best served warm:) I hope you love the recipe! xTieghan

  9. 5 stars
    Delicious!! I subbed mozzarella because I couldn’t find buratta and that worked well. The tomato/herb mix was so good I would just make that to eat on its own.

    1. Hey Amy,
      Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan

    1. Hey Bri,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

  10. OK. Made these the other night and I’m making them again today. This is truly an outstanding and simple recipe that really delivers. The fresh cherry tomatoes and fresh basil are an absolute must. Thank You for sharing, and your food always looks fabulous. Everything Ive tried from you has been a big win!!

    1. Hey Gene,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

  11. 5 stars
    The herbs is this recipe are key and so amazing and flavorful. Especially lots of fresh basil at the end! Wow this was soooooo amazing and I already ate one for breakfast from dinner last night. The tomatoes were from our garden. Sharing this recipe with my family soon.

    1. Hey Casey,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  12. 5 stars
    What chili flakes? They are mentioned in the Instructions, but no measurement nor notation of them in the Ingredients list.

    Please clarify.
    PS: made the recipe last night & it was easy & luscious.

    1. Hey Mary,
      Chili flakes are the same thing as red pepper flakes, you can use a pinch of those to your liking. Thanks for making the recipe! xTieghan

  13. 5 stars
    SO simple/easy, SO delicious, and look very impressive! I used a 3 cheese blend of mozzarella, cheddar, and provolone along with sliced heirloom tomatoes. This recipe featured the tomatoes, but the crust was buttery and flavorful from the pesto and cheese. I had leftover garlic oil that I drizzled on top also!

    1. Hey Thy Le,
      Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan

  14. 5 stars
    So good! I made these for my family and they loved it!
    I had a hard time finding burrata though so I subbed it for ricotta and it still tasted great!

    1. Hey Camille,
      Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  15. 5 stars
    Ohmigods!! I made these for dinner tonight. I had to use dried herbs as I didn’t have fresh on hand and gluten free puff pastry. I was skeptical but sometimes gluten free just doesn’t come out all that good, but the were so delicious. Thanks so much for this amazing edition to my dinner line up!!

    1. Hey Angela,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

      1. Hey Piper,
        My only concern with this is that the puff pastry would become soggy. Let me know if you give it a try! xTieghan

  16. 5 stars
    I would give it six stars if I could. Easy and we got to use our fresh cherry tomatoes. Will definitely go on my will make again list. So tasty…tomato just burst with flavour in your mouth. We used bocconcini and goat cheese. Both delicious!

    1. Hey Diego,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

    1. Hey Jennie,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  17. 5 stars
    I made these for dinner tonight and added fresh corn on the cob to round out the meal. I thought they were absolutely delicious and a wonderful way to use my fresh garden herbs and tomatoes.

    1. Hey Carolyn,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  18. 5 stars
    I’ve made this twice this weekend and it is the perfect summer recipe! My husband asked if I would make it again.

    1. Hey Bethany,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

    1. Hey Gail,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Sorry, I’ve not tried freezing these, but I would do so before baking if you did. Have the best week:) xTieghan

  19. Hi – I am a big fan of you and your recipes and recently made the spinach and artichoke pizza. Delicious! So, I’m wondering if this recipe could be made with pizza dough instead of puff pastry?

    1. 4 stars
      Can I assemble these ahead of time and bake them just before serving? Or will the tomatoes be too wet on the puff?

      1. Hey Michele,
        As long as you keep them in the fridge, they should be just fine! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

      1. Hey there,
        Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

    2. Hey Marty,
      I haven’t tried this, but I don’t see why that wouldn’t work for you. I hope the recipe turns out amazing. Please let me know if you give it a try! xTieghan

    1. Hey Mary Beth,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  20. I made these yesterday. They were easy enough and delicious! I will definitely make them again. Thank you!

    1. Hey Lillian,
      Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan

  21. 5 stars
    Made this today and it is over the moon! Loved using my homemade pesto and tomatoes and herbs from my garden. I will definitely be making this again! Thank you💜

  22. 5 stars
    These are just ridiculously good!! Wife and I had two each. I did use fresh ricotta, instead of Burrata, and homemade pesto and it was the BOMB! Couldn’t figure out the use of the Cheddar. I immediately knew the answer on the first bite. Good Call Chef!!

  23. 4 stars
    Delicious flavor but the tomatoes squirt juice when cutting or biting into it and my pastry didn’t brown. Any tips for next time?

    1. Hey there,
      Sorry to hear this! Was there anything you adjusted in the recipe? Did they possibly need to be baked a little longer? Let me know how I can help! xTieghan

  24. 5 stars
    looks super yummy and definitely want to try. But quick question . . . the pastry doesn’t get soggy from the tomatos?

    1. Thanks so much Beverly! Nope, it really should not make the tarts soggy:) I hope you love the recipe! xTieghan

  25. 5 stars
    I made this tonight and it was so delicious and so easy!! This will be made many more times this summer to use up those garden tomatoes and basil!

    1. Hey Dawn,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan

  26. Hi Tieghan! I made this recipe and absolutely loved it! Love how simple the ingredients are. I made two tarts with cheddar and two with mozzarella and both versions were delicious!

    1. Hey there,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan

  27. I’m so excited to try this! How much chili flakes do you use? I see it in step two but didn’t see it on the ingredients list.

    1. Hey Lexi,
      I just use a pinch of chili flakes for some heat. I hope you love this recipe, please let me know if you give it a try! xTieghan

  28. 5 stars
    Wow, a lot of taste packed into these little beauties. Loved them! Used fresh mozzarella since that’s what I had on hand. Delish! 5*****

    1. Hey there,
      Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan

    1. Hey Lynne,
      Thanks so much! I would really just assemble ahead of time and then bake when you are ready to serve. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  29. This looks so yummy! Does the puff pastry need to be thawed before assembling? Can’t wait to give this one a try!

    1. Hey Shannon,
      Yes, you will want to use thawed puff pastry. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Elizabeth,
      Thanks and yes I sure do:

      Pistachio Basil Pesto
      2 cups packed fresh basil
      1/3 cup grated parmesan cheese
      1/4 cup toasted pistachios
      1/2 cup extra virgin olive oil
      2 tablespoons lemon juice
      sea salt
      Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and chili flakes, if desired. Pesto keep 1-2 weeks in the fridge. You can also switch out the pistachios with another nut of your choice.
      Please let me know if you have any other questions! xTieghan

  30. This looks good, Tieghan. I just happen to have some puff pastry in the freezer and a new container of cherry tomatoes in the fridge. My question is what could I use in place of of burrata cheese? I’ve never seen it at all in grocery stores in my neck of the woods. Although, I’m not sure if I’d even like it. The appearance of it really doesn’t appeal to me. Would goat cheese work or what would be comparable? As for your basil, the patch outside the greenhouse will do so much better getting real rain water and sun than the one in the greenhouse! Hope you trim your plants back or they’ll bolt and then your basil gets bitter.

    1. Hey Colleen,
      You could also use fresh mozzarella or buffalo mozzarella in place of the burrata cheese. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan