If there’s one appetizer I reach for again and again when I want maximum flavor with zero fuss, it’s these 20 Minute Cheesy Caprese Pesto Tarts. Imagine crispy golden puff pastry, creamy mozzarella, juicy tomatoes, and fresh basil pesto—all in a little handheld bite. They’re quick, universally loved, and truly the star of any gathering!
Why You’ll Love This Recipe
- Party-Perfect and Fast: These 20 Minute Cheesy Caprese Pesto Tarts come together in a flash—ideal for entertaining or unexpected guests.
- Packed with Fresh, Real Flavor: Homemade walnut-basil pesto and ripe tomatoes make every bite burst with summery, Italian-inspired flavor.
- Crowd-Pleasing, Cheesy Goodness: You get gooey mozzarella in every tart, making them irresistible to cheese lovers of all ages.
- Easy to Make Ahead: Prep everything in advance and bake just before serving for maximum convenience and taste.
Ingredients You’ll Need
One of the best things about these 20 Minute Cheesy Caprese Pesto Tarts is how they take simple, everyday ingredients and turn them into a show-stopping appetizer. Every element brings something wonderful—think nutty richness from walnuts, peppery punch from basil, and buttery pastry for that unbeatable crunch.
- Fisher Walnuts: Toasted walnuts add richness and depth to the pesto—don’t skip the toasting step for extra flavor!
- Fresh Garlic: Roasting the garlic mellows its bite and creates a savory-sweet backbone for your pesto.
- Fresh Basil: The flavor hero—three packed cups lend that classic caprese brightness.
- Olive Oil (Extra Virgin): The key to a silky, luscious pesto—use the best you’ve got for extra aroma.
- Parmesan Cheese: Adds salty, nutty zip to the pesto and a touch more when finishing the tarts.
- Lemon Zest & Juice: Both zest and juice lift everything with just the right hit of citrus.
- Salt: Sprinkle to taste and don’t forget—it helps the other flavors shine!
- Puff Pastry Sheets: The ultimate shortcut—flaky, ready-made, and the perfect crunchy vehicle for your fillings.
- Grape Tomatoes: Halved for juiciness and color, these mini gems give that classic caprese vibe.
- Mozzarella Cheese (cubed): Melty and creamy when baked, mozzarella is the ultimate crowd-pleaser.
- Black Pepper (freshly cracked): Brings a subtle peppery kick to balance the creamy and tangy.
- Balsamic Vinegar Glaze: Drizzle for a sweet-sour finish that ties everything together.
Variations
One of my favorite things about these tarts (besides how quickly they disappear!) is that you can easily adapt them to match your pantry, mood, or guests’ needs. A few simple swaps can give this dish a brand new personality every time you make it!
- Nut-Free Pesto: Substitute sunflower seeds or simply skip the walnuts if you have nut allergies—still delicious.
- Vegan Option: Use vegan puff pastry and swap in a plant-based cheese and nutritional yeast in the pesto.
- Tomato Twist: Try roasted red peppers or marinated artichoke hearts for a creative, Mediterranean spin.
- Mini Tartlets or Full-Size: Switch up the pastry shape—use a standard muffin tin for larger servings or keep them bite-sized.
How to Make 20 Minute Cheesy Caprese Pesto Tarts
Step 1: Toast the Walnuts and Garlic
Start by warming a skillet over medium heat. Toss in the walnuts for a few minutes, stirring or shaking the pan now and then until the nuts are golden and fragrant. Scoot them out, then let your garlic cloves toast in the same pan—they’ll get tender and slightly sweet, which makes a world of difference in the finished pesto. Cool both before using.
Step 2: Whip Up Fresh Walnut Pesto
Into your food processor (or blender), add the cooled walnuts, peeled garlic, basil leaves, lemon juice, and zest. Pulse until it looks mostly smooth but still a little rustic—then drizzle in the olive oil and blend again. Transfer the mixture to a bowl and gently stir in grated Parmesan and a sprinkle of salt. Taste and adjust seasoning as needed!
Step 3: Prep the Puff Pastry Shells
Preheat your oven to 400°F (200°C). Meanwhile, lay your puff pastry sheets on a lightly floured surface and gently roll them out. Cut circles using a biscuit cutter or drinking glass, then nestle each circle into a mini muffin tin. Dock them with a fork so they bake crisp and don’t puff up too much.
Step 4: Par-Bake and Fill
Bake the empty pastry shells for about 10 minutes (they’ll puff and turn lightly golden). Take them out and, using a small spoon or your fingers (careful—it’s hot!), gently press the centers down to create a perfect little well for the filling.
Step 5: Fill, Top, & Finish Baking
Spoon a teaspoon of your fresh pesto into each shell, then add a halved grape tomato and a few cubes of mozzarella. Pop the tray back into the oven for 5 minutes, or until the cheese is melty and the pastry is beautiful and golden.
Step 6: Drizzle and Serve
Once out of the oven, finish your 20 Minute Cheesy Caprese Pesto Tarts with a sprinkle of black pepper and a generous drizzle of balsamic glaze. They’re ready to devour—either warm or at room temperature!
Pro Tips for Making 20 Minute Cheesy Caprese Pesto Tarts
- Puff Pastry Perfection: Thaw your puff pastry until just pliable; too cold and it’ll crack, too warm and it gets sticky—20 minutes at room temp does the trick!
- Don’t Overfill The Shells: A small spoonful of pesto, one tomato half, and a few cubes of mozzarella prevent overflow and ensure perfect bite-sized treats.
- Use a Tart Tamper or Spoon: After pre-baking, gently press the pastry with a tart tamper or the back of a spoon to keep wells deep enough for all your tasty fillings.
- Balsamic Glaze Drizzle: Wait until the tarts come out of the oven to add the glaze for the most beautiful, shiny finish and best sweet-tangy flavor.
How to Serve 20 Minute Cheesy Caprese Pesto Tarts
Garnishes
Top each tart with a baby basil leaf or a sprinkle of extra Parmesan for an ultra-fresh look. A few flakes of flaky sea salt or a light zesting of lemon add even more character—such small touches add gorgeous color and a burst of flavor.
Side Dishes
Pair these tarts alongside a crisp green salad, a bowl of minestrone, or a vibrant grain salad for a light meal. They’re also lovely on a cheese board with fresh fruit, prosciutto, and marinated olives for an Italian-inspired grazing spread.
Creative Ways to Present
Stack them on a rustic board for a casual party vibe, tuck each into mini cupcake liners for a grab-and-go feel, or arrange in concentric circles on a platter with extra basil in the center for an eye-catching centerpiece. Bonus: they’re just as pretty at room temp as they are warm!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra 20 Minute Cheesy Caprese Pesto Tarts, store them in an airtight container in the refrigerator for up to 3 days. The crust stays fairly crisp, and the flavors continue to meld deliciously overnight.
Freezing
The baked shells (without filling) freeze beautifully; layer between parchment and store for up to a month. For the best results, freeze just the pastry shells and fill/bake fresh to preserve the cheese’s creaminess and the tomatoes’ texture.
Reheating
To reheat, pop the tarts in a 350°F (175°C) oven for about 5-8 minutes, just until warmed through. A quick toast in a hot oven revives their crunch—you can even add a fresh drizzle of balsamic glaze for that just-baked magic.
FAQs
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Can I make these tarts ahead for a party?
Absolutely! You can assemble the shells and store them in the fridge (covered with plastic wrap) several hours in advance. When you’re ready to serve, just bake, fill, and finish off in the oven—the results are still perfectly melty and crisp.
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Is there a shortcut if I don’t have time for homemade pesto?
Yes! Store-bought pesto is a great option and keeps this recipe ultra-speedy—just stir in a little extra lemon juice and cheese for a fresh pop, if you like.
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Can I use regular tomatoes instead of grape tomatoes?
Definitely! Just chop any ripe, juicy tomato into small chunks—you want each tart to get a bit of tomato without overwhelming the pastry.
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What’s the best way to transport 20 Minute Cheesy Caprese Pesto Tarts?
After baking and cooling slightly, arrange them in a single layer in a lidded container. To warm at your destination, pop them into a preheated oven for a few minutes and finish with fresh garnish and balsamic glaze.
Final Thoughts
I can’t wait for you to try these 20 Minute Cheesy Caprese Pesto Tarts—they’re the kitchen shortcut that still feels totally special. Whether you’re sharing with friends or just treating yourself, these little bites are pure joy from the very first crispy, cheesy, basil-infused mouthful!
Print
20 Minute Cheesy Caprese Pesto Tarts Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 24 tarts 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These 20 Minute Cheesy Caprese Pesto Tarts are a delightful combination of flaky puff pastry filled with homemade pesto, grape tomatoes, and gooey mozzarella cheese, finished with a drizzle of balsamic glaze. They make for a perfect appetizer or snack that’s bursting with fresh flavors.
Ingredients
For the Pesto
- 1/4 cup Fisher Walnuts
- 3 Cloves Garlic
- 3 cups Basil, fresh, packed
- 1/4 cup Olive Oil Extra Virgin, plus 1 tablespoon
- 1/4 cup Parmesan Cheese, plus 1 tablespoon
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon Lemon Juice
- Salt, to taste
For the Tarts
- 2 Sheets Puff Pastry
- 1 cup Grape Tomatoes, halved
- 1 cup Mozzarella Cheese, cubed
- 1 Pinch Black Pepper, fresh cracked
- Balsamic Vinegar Glaze
Instructions
- For the Pesto – Heat a skillet over medium heat and add the walnuts and garlic. Toast until golden brown. Blend basil, nuts, garlic, olive oil, lemon juice, and zest until grainy. Stir in cheese and salt.
- For the Tarts – Preheat oven to 400°F. Roll out puff pastry, cut into circles, press into mini muffin tin, bake for 10 minutes. Fill with pesto, tomatoes, cheese, bake for 5 minutes. Top with pepper, balsamic glaze.
Notes
- These tarts can be assembled ahead and refrigerated until ready to bake.
Nutrition
- Serving Size: 1 tart
- Calories: 127 kcal
- Sugar: 1g
- Sodium: 123mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
