Pesto mozzarella tart three ways

What’s cooking :

This recipe is for those nights when you come back from work with your head still buzzing. Nothing good seems to come out of your pit stop at the grocery store and you risk coming out empty-handed with a serious case of the “I-can’t-do-this-let’s-order-Chinese” syndrome. The problem might not be the lack of motivation to cook, a glass of wine while stirring a pot might relax you, but more the lack of concentration needed to come up with a meal plan while shopping.

So if you are ever in this situation pick up a roll of puff pastry. I have already expressed my love for its buttery and flaky crust, it’s simply the ideal canvas for endless combinations of flavors. Even if you think you have nothing at home you’ll be surprised by what you can create with cupboard ingredients. You know, these things you always have around, sitting patiently in your fridge or pantry until you notice them.

So I’ve prepared three variations on the same theme: Pesto. This herb-y sauce is something I really enjoy eating but usually forget in the fridge once open. Using it as a base for my tarts is not only a flavorful addition, but it helps me finish the jar before it turns bad. Bacon, tomatoes, olives and other jarred vegetable can always be found around my kitchen and I always have a cheese of some sort lying around too, so this meal can easily be made.

Want to create a tart with different ingredients then what I proposing? Find inspiration from your favorite pizza toppings. Big fan of the Hawaiian? Canned pineapples and ham is easy to store, thought this combination will definitely work better with a tomato base. How about sun-dried tomatoes pesto, red onion and feta cheese for a Greek twist. The options are as endless as you food cupboard is.

Pesto mozzarella tart three ways {weeknight recipe}


Anchovies, capers and black olives

  • 1/3 puff pastry roll
  • 1 heaped tbsp Pesto
  • 3 Anchovies
  • 1 tsp Capers
  • 4 Black olives
  • 4 Mozzarella pearls
  • 2 Basil leaves (optional)

Tomato and bacon

  • 1/3 puff pastry roll
  • 1 heaped tbsp Pesto
  • 1 small Tomato
  • 1 Bacon rasher
  • 4 Mozzarella pearls
  • 2 Basil leaves (optional)

Green olives and Marinated artichoke

  • 1/3 puff pastry roll
  • 1 heaped tbsp Pesto
  • 4 Green olives
  • 4 Marinated artichoke quarters
  • 4 Mozzarella pearls
  • 2 Basil leaves (optional)

  1. Turn the oven on to 200C/400F.
  2. Use 1/3 of a puff pastry sheet per serving. Lightly run the tip of your knife all around the dough, about 1 cm away from the edges, while being careful not to go all the way through. This will create the outer crust.
  3. Spread the pesto evenly between the lines and distribute the other ingredients, keeping the cheese for last.
  4. Pop in the oven for 20 minutes or until the pastry is golden brown and nicely puffed up.
  5. Finish by sprinkling a few basil leaves.


  • This is a great aperitif snack too. The anchovy version is quite salty and goes very well with a nice pint of ale, perfect for game night, go Habs go.

4 thoughts on “Pesto mozzarella tart three ways

  1. They all look scrumptious! I especially love how the tomato and feta one looks so inviting. You are right. It’s so good to know that we have options to keep us away from junk food. You are absolutely right.

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