Next Post
Jalapeño Cheddar Stuffed Chicken with Creamed Corn.
This post may contain affiliate links, please see our privacy policy for details.
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!
These are DELICIOUS and super easy to put together! Perfect summertime dinner!
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
I made these yesterday. They were easy enough and delicious! I will definitely make them again. Thank you!
Hey Lillian,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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?
Hey Berta,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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!!
Hey Robert,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Delicious flavor but the tomatoes squirt juice when cutting or biting into it and my pastry didn’t brown. Any tips for next time?
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
looks super yummy and definitely want to try. But quick question . . . the pastry doesn’t get soggy from the tomatos?
Thanks so much Beverly! Nope, it really should not make the tarts soggy:) I hope you love the recipe! xTieghan
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!
Hey Dawn,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
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!
Hey there,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan
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.
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
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*****
Hey there,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
Looks delicious. Looking to make this for aparty. Tips on making ahead?
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
This looks so yummy! Does the puff pastry need to be thawed before assembling? Can’t wait to give this one a try!
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
I’ll try tonight! I’m surprised the pastry doesn’t get soggy?
Thanks! I hope you love the recipe:) xTieghan
Looks so good! Do you have a recipe for homemade pesto?
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
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.
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
Would something like ricotta work too? Or is the flavor too different?
Hey there,
Sure, ricotta would be great! xTieghan