Heat a skillet over medium heat and add the walnuts and garlic.
Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.
Once the nuts are done, remove them from the pan and continue to toast the garlic.
Remove it from the pan and remove the skin.
Wait until both are cooled.
Place the basil, nuts, garlic, and olive oil in a blender and pulse until smooth, but still a tad grainy in texture.
Place everything in a bowl and stir in the cheese.
Salt to taste and set aside.
For the Tarts
Preheat the oven to 400 degrees.
Sprinkle a little flour on the counter and roll out the puff pastry sheets.
Using a biscuit cutter or large glass, cut the dough into circles.
Using a fork, poke holes all over the dough and gently press into a mini muffin tin.
Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. :)
Fill each cup with 1 teaspoon or so of prepared pesto.
Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.
Remove from the oven and add a pinch of black pepper.
Serve immediately or at room temperature.
These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you're ready to bake and serve.
20 Minute Cheesy Pesto Tarts
Amount Per Serving (1 g)
Calories 146Calories from Fat 90
% Daily Value*
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Vitamin A 251IU5%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 200+ Easy Appetizers Recipes
Keyword: APPETIZER, mozzarella, pesto, puff pastry, tart, tomatoes