If you’re in the mood for a bright, summery appetizer that always gets the “wow!” at parties, these 20 Minute Cheesy Caprese Pesto Tarts are about to become your go-to. Buttery, golden puff pastry, homemade walnut basil pesto, juicy tomatoes, and gooey mozzarella all come together in these irresistible bite-sized tarts!
Why You’ll Love This Recipe
- Ridiculously Fast: These 20 Minute Cheesy Caprese Pesto Tarts come together in less time than it takes to get pizza delivered—perfect for spontaneous gatherings or weeknight treats.
- Crave-Worthy Flavors: Every bite bursts with fresh basil, creamy mozzarella, sweet-tart tomatoes, and a golden, flaky crust.
- Stunning for Parties: Their cute, poppable size makes them a guaranteed crowd-pleaser for brunches, picnics, baby showers, or holiday spreads.
- Simple, Everyday Ingredients: You probably have most of what you need in your kitchen right now—no fancy gadgets or rare finds required!
Ingredients You’ll Need
All the magic of these tarts comes down to a handful of classic Caprese and pesto ingredients—each one playing an important role in flavor, texture, and those gorgeous colors. Here’s what makes 20 Minute Cheesy Caprese Pesto Tarts so special:
- Fisher Walnuts: Toasting these brings out their rich, earthy flavor and gives the pesto satisfying body.
- Fresh Garlic: Adds a gentle kick and aromatic depth to the pesto—don’t skip the toasting step!
- Fresh Basil: The soul of Caprese, basil brings vibrant green color and a peppery, summery note.
- Extra Virgin Olive Oil: Rich and fruity, this gives your pesto a lush, silky finish.
- Parmesan Cheese: Adds nutty, salty depth to the pesto without overpowering the other ingredients.
- Lemon Zest & Juice: Lift the pesto with a little citrus sparkle and keep it tasting fresh.
- Puff Pastry Sheets: They’re the key to that addictive, crisp and buttery bite—store-bought works perfectly!
- Grape Tomatoes: Sweet and juicy, the grapes hold their shape beautifully as they roast in the tartlets.
- Mozzarella Cheese: Melty, mild, and creamy—the classic Caprese element that ties everything together.
- Fresh Cracked Black Pepper: Adds a little bit of bite—just a pinch gives lovely aroma and flavor.
- Balsamic Vinegar Glaze: A glossy drizzle of this sweet-tart glaze is the cherry on top—totally optional, but highly recommended for that Caprese vibe!
- Salt: Don’t forget to season your pesto to taste.
- Flour (just a sprinkle): For dusting your counter and easy rolling—prevents sticking and keeps things neat.
Variations
One of the best things about 20 Minute Cheesy Caprese Pesto Tarts is how easily you can switch up ingredients to suit different cravings, dietary needs, or what’s in your fridge. Here are a few crowd-pleasing ways to make this recipe your own:
- Try Different Cheeses: Swapping mozzarella with fresh burrata or creamy goat cheese gives each tart its own personality.
- Nuts for Pesto: No walnuts on hand? Try toasted pine nuts, almonds, or even pecans for a fun flavor twist.
- Make it Vegan: Switch the cheese for your favorite plant-based mozzarella and leave out the Parmesan in the pesto—you’ll still get that creamy, herby magic.
- Tweak the Tomatoes: Use cherry tomatoes, heirloom slices, or sun-dried tomatoes for a deeper, more concentrated flavor.
- Add a Heat Kick: Top the finished tarts with crushed red pepper flakes or a pinch of chili oil for a little zing.
How to Make 20 Minute Cheesy Caprese Pesto Tarts
Step 1: Toast the Walnuts and Garlic
To unlock the deepest flavors, start by toasting your walnuts and garlic in a dry skillet over medium heat. Shake the pan often and keep a close eye on them—once golden and fragrant, set aside to cool. The warmth intensifies the nuttiness and tames the garlic into a mellow, aromatic underpinning for your zingy pesto!
Step 2: Whip Up the Pesto
Once cooled, blend the basil, walnuts, garlic, olive oil, lemon zest, and lemon juice until mostly smooth but with a hint of texture. Stir in the Parmesan by hand for a nutty finish and salt to taste. This small batch of pesto is vivid, punchy, and made for spooning!
Step 3: Prep and Bake the Puff Pastry Bases
With your oven preheated to 400°F (200°C), dust your counter with a little flour and gently roll out the puff pastry. Cut circles with a large biscuit cutter or glass, poke all over with a fork (so they don’t balloon up!), and press into a mini muffin tin. Bake them until just golden—about 10 minutes of pure anticipation!
Step 4: Make the Tartlet Wells
Straight from the oven, use a tiny spoon, tart press, or even your (careful!) fingers to delicately press the pastry back down, making tidy little wells for that dreamy filling.
Step 5: Fill and Cheese!
Spoon a teaspoon or so of the homemade pesto into each shell. Top with a juicy grape tomato half and a cube or two of mozzarella. Pop them back in the oven for another five minutes—just until the cheese melts and everything melds deliciously.
Step 6: Finish and Serve
Let your golden beauties cool briefly before finishing each with a drizzle of balsamic glaze, a pinch of cracked black pepper, and (if you’re feeling fancy) a sprinkle of extra basil. Your 20 Minute Cheesy Caprese Pesto Tarts are ready to dazzle!
Pro Tips for Making 20 Minute Cheesy Caprese Pesto Tarts
- Puff Pastry Magic: Work quickly with cold pastry and don’t be afraid to re-chill between steps. This keeps the tarts extra flaky and prevents your dough from getting sticky as you cut and shape.
- The Pesto Texture Trick: Don’t over-blend! Leaving your pesto a little coarse gives the tarts a rustic feel and multidimensional flavor—the nuts should be visible but not crunchy.
- Perfect Tartlet Wells: Gently press down the pastry centers as soon as they come out of the oven for neat pockets. If using your fingers, protect yourself with a clean towel or make use of the back of a tiny spoon.
- Balsamic Finish, Every Time: Wait until after baking to add the balsamic glaze—it keeps the drizzle glossy and preserves that beautiful contrast with the warm, melty cheese.
How to Serve 20 Minute Cheesy Caprese Pesto Tarts
Garnishes
To make your 20 Minute Cheesy Caprese Pesto Tarts look as fabulous as they taste, sprinkle each with torn fresh basil, a dusting of extra Parmesan, or even a tiny basil leaf for that chef’s kiss finish. A final swirl of balsamic glaze right before serving makes them gleam and adds irresistible aroma.
Side Dishes
Pair these tarts with a crisp green salad tossed in light vinaigrette, a bowl of marinated olives, or even a chilled soup like gazpacho. For a brunch spread, they’re wonderful next to fruit platters and sparkling citrus drinks—the perfect start to any meal!
Creative Ways to Present
Turn your tarts into an edible centerpiece by arranging them on a rustic wooden board with little piles of colorful tomatoes, clusters of grapes, and fresh flowers. You can also skewer them with fancy picks for easy party snacking or nestle each one in a mini cupcake liner for a charming buffet display.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (they disappear quickly!), place cooled tarts in an airtight container and pop them into the fridge. They’ll stay delicious and fresh for up to 2 days, though they’re best enjoyed at room temperature or gently warmed.
Freezing
You can freeze the baked, unglazed tarts in a single layer until firm, then transfer them to a freezer bag for long-term storage. When you’re ready to serve, simply thaw and gently reheat—the pastry stays remarkably crisp when handled this way.
Reheating
To recapture the just-baked crunch, pop tarts onto a baking sheet and warm in a 350°F (175°C) oven for a few minutes, or air-fry for extra speed. Add your balsamic drizzle right after reheating for that fresh-made pop!
FAQs
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Can I use store-bought pesto for 20 Minute Cheesy Caprese Pesto Tarts?
Absolutely! While homemade walnut basil pesto gives unbeatable flavor, a high-quality store-bought pesto saves you even more time and still delivers plenty of herby punch—just use about 1/2 cup in total.
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What’s the best way to keep puff pastry tarts crisp for a party?
The trick is to bake the pastry shells thoroughly before filling, and avoid adding balsamic glaze until just before serving. If they sit for several hours, revive them in a hot oven for a few minutes to regain that fabulous flake.
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Can I make 20 Minute Cheesy Caprese Pesto Tarts ahead of time?
Yes! You can assemble the tarts (pesto, tomato, cheese and all) up to several hours ahead of baking. Cover with plastic wrap and refrigerate, then bake off just before guests arrive for the freshest taste and texture.
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Do I need a mini muffin tin to make these tarts?
A mini muffin tin makes the neatest, poppable parcels, but you can also use a regular muffin tin for slightly larger tarts—just cut your puff pastry circles a bit bigger to fit. You’ll still get that signature flakiness and wonderful filling in every bite.
Final Thoughts
There’s just something magical about these 20 Minute Cheesy Caprese Pesto Tarts—they’re quick, festive, and bursting with the freshest Italian flavors. I hope you love how easy (and fun) they are to make. Give them a try at your next gathering or night in, and watch how fast they disappear!
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 and easy appetizer or snack that combines the fresh flavors of Caprese salad with the richness of pesto and cheese, all nestled in a flaky puff pastry crust.
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. In a blender, combine basil, nuts, garlic, olive oil, lemon juice, and zest. Stir in the cheese and season with salt. Set aside.
- For the Tarts – Preheat oven to 400°F. Roll out puff pastry sheets and cut into circles. Press into mini muffin tin, fill with pesto, add tomato, cheese, and bake for 5 minutes. Top with black pepper and balsamic glaze.
Notes
- These tarts can be assembled in advance and refrigerated before baking.
Nutrition
- Serving Size: 1 tart
- Calories: 145
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
