Description
Flaky puff pastry squares filled with herby basil pesto, juicy cherry tomatoes, and gooey mozzarella cheese. These cheesy pesto tomato puffs are perfect for snacking, parties, or a light meal and come together in under 30 minutes.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 10 to 12 cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 4 tablespoons basil pesto
- 1 egg yolk, beaten with 1 teaspoon water
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, beat the egg yolk with water. Set aside your pesto, shredded cheese, and halved tomatoes.
- Lay the puff pastry sheet on a lightly floured surface. Cut into 3×3 inch squares.
- Place squares on the baking sheet. Lightly score a smaller square inside each, about ½ inch from the edge.
- Spoon a little pesto in the center, top with cheese, and add one tomato half cut side up.
- Brush borders with egg wash. Bake for 15–18 minutes or until golden and puffed.
- Remove from oven, cool slightly, sprinkle with salt, and serve warm.
Notes
- Use parchment paper to prevent sticking and for easy cleanup.
- Don’t overfill with pesto or tomatoes to avoid soggy centers.
- Score the edges to help the center stay flat and puffy edges rise.
- Reheat in the oven to maintain crispiness instead of microwaving.
Nutrition
- Serving Size: 1 puff
- Calories: 210
- Sugar: 1g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: cheesy puff pastry, pesto tomato appetizer, tomato puff snacks, vegetarian puff pastry bites