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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can I make these ahead and serve cold? I want to take as an appi on a boat trip.
Hey Theo,
You could definitely do that, but I think these are best served warm:) I hope you love the recipe! xTieghan
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.
Hey Amy,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
Also forget how versatile puff pastry is. This is such a perfect summertime supper!
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
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!!
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
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.
Hey Casey,
Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan
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.
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
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!
Hey Thy Le,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
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!
Hey Camille,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
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!!
Hey Angela,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Could these be made ahead, then stored in the fridge for a couple days before baking?
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
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!
Hey Diego,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
I could eat these every day. So delicious and summery.
Hey Jennie,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
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.
Hey Carolyn,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
I’ve made this twice this weekend and it is the perfect summer recipe! My husband asked if I would make it again.
Hey Bethany,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
Love love love these tarts! Can I freeze them?
Thanks so much
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
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?
Can I assemble these ahead of time and bake them just before serving? Or will the tomatoes be too wet on the puff?
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
I made it on pita and it was fabulous.
Hey there,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
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