Tomato Pesto Tart


This sophisticated spin on pizza can be served at any occasion.  The fresh tomatoes, basil and Parmesan cheese are enlivened by a tender and delicious puff pastry crust.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 12 minutes
  • Cool: 10 minutes
  • Serves: 1
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3 68



  • 2 tbsp. all-purpose flour

  • 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/4 cup basil pesto

  • 2 plum tomatoes, sliced

  • 1/2 cup shredded Parmesan cheese

  • 2 tbsp. thinly sliced fresh basil leaves


  1. Heat the oven to 400°F.  Line a baking sheet with parchment paper. 

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto the baking sheet.  Prick the pastry thoroughly with a fork.

  3. Spread the pesto sauce on the pastry to within 1/2-inch of the edge.  Arrange the tomato slices on the pesto and sprinkle with the cheese.

  4. Bake for 12 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.  Sprinkle with the basil.

  5. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • VIEW:
  • Great tomatoes always improve a dish. Try to buy them at a local farmer’s market if you can.

  • When you can, use fresh basil leaves. To retain flavor, tear instead of chopping them.

On Social Media, Use #Puffpastry

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