Tomato Basil Tarts

These tomato basil tarts look impressive but are actually super simple to make with a quick homemade pesto, store-bought puff pastry, and high-quality tomatoes from Red Sun Farms.

This post is sponsored by Red Sun Farms.

Tomato season is finally here, so put those beautiful tomatoes to good use in these tomato basil tarts. These simple tarts are made with a puff pastry base that is topped with a homemade basil pesto, fresh tomatoes, mozzarella, and balsamic glaze. Although they might look impressive, they are actually quick and simple to throw together. 

Speaking of tomatoes, for this recipe, I teamed up with Red Sun Farms again and used their Chef’s Collection Perfect Pairings cherry tomatoes on the vine. These come in a variety of colours and are packed with sweet, juicy flavor.

Ingredients You’ll Need

Here’s a quick rundown of some of the ingredients you’ll need for this recipe. See the recipe card at the bottom of the post for the exact amounts.

• Fresh Basil: You’ll need a couple of cups of fresh basil leaves to make this quick homemade pesto.
• Pistachios: Rather than pine nuts, I like to use pistachios in this non-traditional pesto recipe. I just love the earthy flavor that they infuse into the finished pesto. 
• Olive Oil: Use a nice olive oil if you have it for a great tasting pesto.
• Lemon: adds brightness to the pesto. Use fresh lemon juice rather than bottled juice for the best flavor. 
• Puff Pastry: Look for pre-rolled puff pastry in the store so you can save yourself the rolling step when you go to make these tarts. If you want to make it vegan, I’ve found that many store-bought puff pastries are vegan, but just double-check the ingredients. One other thing to note is that you’ll want to thaw the puff pastry in the fridge overnight before making these.
• Cherry Tomatoes: for these tarts, I used Red Sun Farms Chef’s Collection perfect pairings tomatoes on the vine. They come in a variety of colors for even prettier tarts, and the flavor of these is phenomenal. My 4-year-old loves snacking on them!
• Mozzarella Cheese: I used dairy-free mozzarella, but you can use regular if you aren’t making these vegan. 
• Balsamic Glaze: adds a hint of sweetness to the finished tart.

Substitutions and Variations

Swap the Cheese: Instead of mozzarella, you could also use dollops of vegan (or regular) ricotta cheese or feta. If you aren’t making this dairy-free, you could also try provolone or burrata. 

Use store-bought pesto: cut down on prep time by using a store-bought pesto instead of homemade. 

Add More Veggies: In addition to the tomatoes, you could load up these tarts with more veggies. Try adding red onion, zucchini, summer squash, or even jarred artichoke hearts.

How to Make Tomato Basil Tarts

Day Before: Transfer your puff pastry to the fridge the night before making these tarts so that it can thaw. 

Make the Pesto: While your oven preheats to 400 degrees Fahrenheit, add all of the pesto ingredients to a food processor and puree until smooth.

Assemble the Tarts: Cut the puff pastry into 8 rectangles and arrange evenly on the parchment-lined baking sheet. Divide the pesto between the puff pastry pieces, leaving about ⅓ inch uncovered around the edges. Add the mozzarella cheese and the tomatoes. Pinch the corners of the puff pastry and roll up the edges to help hold the fillings. 

Bake and Serve: Bake for 22-28 minutes or until the edges are golden brown. Garnish with balsamic glaze and fresh basil. Serve!

Storage and Make Ahead

Make Ahead: You can make the pesto a couple of days ahead and store it in the fridge in an airtight container until ready to assemble and bake your tarts. 

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, toast in the toaster oven until warm or put in the oven on a parchment-lined baking sheet at 400 degrees Fahrenheit for 6-8 minutes or until warmed through.

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