Checkerboard Puff Pastry Tart with Pesto & Sun-dried Tomato
A stunning puff pastry tart with a checkered pattern filled with pesto and sun-dried tomatoes, perfect for a sophisticated appetizer or light meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Method: Appetizer
- Cuisine: Italian-inspired
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1/2 cup prepared pesto
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry on a floured surface to about 12×12 inches.
- Cut the pastry into 1-inch strips horizontally and vertically to create a grid.
- Arrange the strips on a baking sheet alternating the order to form a checkerboard (leave every other square attached for support).
- Brush with egg wash.
- Bake for 15-20 minutes until golden.
- Remove from oven and fill the indentations with pesto, topped with sun-dried tomatoes and cheese.
- Bake for another 10 minutes until cheese melts. Serve warm.
Notes
For the checkerboard effect, weave the pastry strips slightly. This tart is best served fresh.
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 8g
Find it online: https://www.delicetreats.com/checkerboard-puff-pastry-tart/