My first recipe on this blog was an easy Spinach Dip, an easy two-step dip from Pepperidge Farms. (38 recipes ago!) It starts out as a stuffing for puff pastry cups, but it works perfectly as a dip. The puff pastry website has become a go-to for quick easy recipes for me. Especially in the scenario of an appetizer for a potluck or a get together.
Some friends of mine recently did a game night and you should have seen my excitement when I heard about it. Kind of like my love of pop-tarts, I never really grew out of the game night phase from my childhood. So I HAD to make an appetizer to bring.
Tomato Pesto Tart
Recipe from Pepperidge Farm
1 sheet of Puff Pastry, thawed
¼ c pesto sauce
2 plum tomatoes, sliced
½-¾ c shredded Parmesan cheese
2 tbsp thinly sliced fresh basil leaves
I searched the puff pastry website and found this easy Tomato Pesto Tart. It’s easy because you can make it without actually making anything from scratch. You can purchase frozen puff pastry and pre-made pesto.
Once thawed, start by heating the oven to 400 degrees. Sprinkle some flour on your clean counter and place the sheet down to roll out to a bit. You can use a rolling pin, bottle of wine ,or something of the sort. Roll it just a bit larger so that it ends up being a 12-inch square.
Place the tomato slices over the pesto and sprinkle with the cheese. On a greased baking sheet, put the pastry in the oven for about 10-12 minutes or until the pastry is golden brown.
Let it cool for about 10 minutes on the pan or a wire rack then sprinkle with the basil.
While puff pastry might not be the healthiest thing out there, I like to think this is still something to not feel guilty about after eating half of it…. I know I didn’t. 😀