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Checkerboard Puff Pastry Tart with Pesto & Sun-dried Tomato

This tart features a checkerboard pattern of pesto and sun-dried tomatoes baked on puff pastry, creating a visually appealing and flavorful appetizer.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 sheet of frozen puff pastry, thawed
  • 1/2 cup basil pesto
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry on a lightly floured surface to form a rectangle.
  3. Spread the pesto evenly over the pastry, leaving a small border around the edges.
  4. Arrange the chopped sun-dried tomatoes in a checkerboard pattern on top of the pesto.
  5. Sprinkle with grated Parmesan cheese, salt, and pepper.
  6. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
  7. Remove from the oven and let cool slightly before garnishing with fresh basil leaves and slicing.

Notes

For a crispier tart, chill the assembled pastry in the refrigerator for 15 minutes before baking. Serve warm or at room temperature.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Appetizer
  • Cuisine: Italian

Nutrition

  • Calories: 320
  • Sugar: 3g
  • Fat: 21g
  • Carbohydrates: 28g
  • Protein: 6g