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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!
These were fun and tasty …. and easy to adapt. I need to get used to dealing with the puff pastry (and scrunching the edges), but I am eager to use it again.
Hey Sonya,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
What do you think about freezing these?
Hi Kate,
Sorry, I probably wouldn’t recommend freezing these:) Please let me know if you have any other questions! xx
Would be nice if we could pin your recipes!
Hi Julie,
You can:) Just place your cursor over any photo and you will see the Pinterest “save” button. Please let me know if you have any other questions! xx
I added chicken sautéed in a bit of pesto sauce and olive oil to add some protein. I also used ricotta instead of burrata.
Delicious!
Hey Kristi,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Thank you for yet another recipe that is all my favorite things: easy, delicious, and beautiful.
AND, it has limited ingredients and prep. Every crumb was eaten, and it was fun to take something so pretty to a friend’s house.
Hi Kari,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Excellent recipe. Foolproof and so good. Used Linda’s tip on bite size apps for guests. Thanks for a winner on the first try.
Hey there,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
Just made this. So good!! Topped with some balsamic glaze.
Hi Richelle,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
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. ?
Hi Linda,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
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?
Hey Deanna,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Deanna take heart in using HBH recipes. You can’t go wrong w/Tieghan’s recipes. You’ll find yourself cooking like a gourmet cook over time. Seriously. Just be patient. Cafe Delites is another great source on Pinterest for recipes. You’ll get there. Just be brave with cooking. We all have been where you are but it’s finding great recipes that will elevate your cooking, too. Don’t forget to invest in really good cooking knives(don’t ever put them in the dishwasher!!!). They become dull from the steam heat. Happy cooking.
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!
Hey Lisa,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
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.
Hey Pamela,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
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.
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
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.
Hey Jim,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
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!
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
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 🙂
Hey Hannah,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
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.
Hey Veronica,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan