Mini Pesto Caprese Tartlettes

Great summertime appetizer or light dinner. Fresh homemade pesto with burst tomatoes and fresh creamy burrata!

Ingredients

Ingredients
Servings:
sheet
Puff Pastry
tbsp
Olive Oil
g
Cherry Tomatoes
tbsp
Fresh Thyme
tbsp
Fresh Oregano
Garlic Clove
g
Cheddar Cheese
g
Burrata Cheese
Pesto
Garlic Clove
tsp
Sea Salt
g
Fresh Basil
g
Pine Nuts
g
Parmesan Cheese
ml
Olive Oil

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC. and prepare a baking sheet with parchment paper.
  2. Wash the cherry tomatoes and pat dry. Peel and finely mince the garlic cloves. Wash the herbs, shake dry, pluck the leaves from the stems and roughly chop them. In a medium bowl, toss together the olive oil, tomatoes, thyme, oregano, half of the garlic, salt, and pepper.
  3. For the pesto, peel the garlic and finely grind in a mortar with the sea salt. Wash the basil, shake dry, pluck off the leaves and add to the garlic in the mortar. Grind everything until the pesto is nice and creamy. Add the pine nuts and continue grinding. Gradually add cheese and olive oil. Grind everything until the pesto is homogeneous and creamy.
  4. Cut the puff pastry into 6 squares. Spread each square with a tablespoon of pesto, leaving a 2 cm border. Sprinkle the cheese over the pesto. Arrange the tomatoes over the cheese.
  5. Fold the edges of the pastry inward to enclose. Bake 15-20 minutes, until the pastry is golden, and the cheese has melted. Break the burrata over the warm tomatoes, then spoon over the remaining pesto.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC. and prepare a baking sheet with parchment paper.
  2. Wash the cherry tomatoes and pat dry. Peel and finely mince the garlic cloves. Wash the herbs, shake dry, pluck the leaves from the stems and roughly chop them. In a medium bowl, toss together the olive oil, tomatoes, thyme, oregano, half of the garlic, salt, and pepper.
  3. For the pesto, peel the garlic and finely grind in a mortar with the sea salt. Wash the basil, shake dry, pluck off the leaves and add to the garlic in the mortar. Grind everything until the pesto is nice and creamy. Add the pine nuts and continue grinding. Gradually add cheese and olive oil. Grind everything until the pesto is homogeneous and creamy.
  4. Cut the puff pastry into 6 squares. Spread each square with a tablespoon of pesto, leaving a 2 cm border. Sprinkle the cheese over the pesto. Arrange the tomatoes over the cheese.
  5. Fold the edges of the pastry inward to enclose. Bake 15-20 minutes, until the pastry is golden, and the cheese has melted. Break the burrata over the warm tomatoes, then spoon over the remaining pesto.

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