Pesto and Sun-dried Tomato Tart

Puff pastry is very versatile and can be used in a million ways (does this sound exaggerated ? well maybe not). You can serve this as an appetizer, dessert, use as a substitute for pizza crust etc. It is easy to put together for a crowd. Puff pastry is basically butter between layers of dough. When it is baked it is flaky, crunchy and crispy, thanks to the butter. 

I first bought puff pastry at Trader Joe’s a few years back and made vegetable puffs- the popular indian snack filled with potatoes and peas. Back then I didn’t have the patience to take pictures of food. Now I have cultivated the habit of taking pictures and moreover food blogging demands colorful pictures.  

When we visited Paris sometime back we were at this cafe to have coffee. Coffee can’t be had on its own but with a snack or cookie right? We ordered a similar puff pastry tart with mozzarella, basil and tomatoes. This led to the creation of the tart recipe I’m going to share with you.

Servings

2-4 people

Prep Time

15-20 minutes

Cook Time

12-14 minutes

Total Time

About 30 minutes

INGREDIENTS
  • 1 frozen puff pastry sheet
  • 3 tbsp sun-dried tomato
  • 3 tbsp basil pesto
  • ¼ cup bottled artichoke
  • ¼ cup olive tapenade
  • 10-12 mozzarella cheese balls
  • Few basil leaves for garnish
PREPARATION

Step 1
Thaw the puff pastry sheet overnight or for 4 hours in the refrigerator.

Flour the surface lightly and roll and stretch the sheet. Place on baking sheet.

Step 2
Preheat the oven to 400 degree F.

Step 3
Roughly chop the artichoke.

Step 4
Place the sun-dried tomato in a mortar and pestle and make a coarse paste.

Step 4
Spread pesto on one half of the puff pastry sheet and the other half with coarse sun-dried tomato paste.

Step 5
Top with olive tapenade, mozzarella and artichoke.

Step 6
Bake in the oven for 10-12 minutes until cheese is melted.

Top with basil cut and serve hot.

Notes: you can easily double the recipe.

Olive tapenade is chopped olives with bell pepper, garlic, oil and some herbs. You may use regular olives instead.

2 Comments

  1. Veena

    Wow looks yumm. 😋😋😋

    Reply
    • Fusion Kitchen Tales

      thank you!

      Reply

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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