The savory cheese and basil pesto tart is truly special with the cream. Made with ready-to-use puff pastry, it doesn’t take much time to prepare and bakes in just seventeen minutes in a static oven.
I made it for my husband’s birthday to vary from the classic tomato and tuna one. You can serve it as an appetizer, party buffet, or for dinner.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz
- 7 oz spreadable cheese
- 5 oz Genovese pesto (fresh basil)
- 2 eggs
- as needed bread crumbs
- 8 oz puff pastry (ready to use)
- 2 oz pitted olives
Tools
- Parchment paper
- Baking pan
- Bowl
Steps
FRESH GENOVESE PESTO HERE AMAZON 
Mix with a hand whisk and blend. If the cream is not thick enough, add some bread crumbs as needed.
Unroll the puff pastry and prick it with a fork to aid baking.
Place the cream on top, leaving the edges free. Add the pitted olives and fold the edges inward as in the image so the cream doesn’t spread during baking.
Finally, serve the creamy cheese and basil pesto tart after letting it cool down. Delicious both warm and cold.
Creamy Cheese and Basil Pesto Puff Pastry Tart
For this recipe, ricotta is also suitable as an alternative to the soft spreadable cheese.
Regarding basil pesto, if you can’t make it at home, I recommend buying one, you’ll find it fresh in the refrigerated section at the supermarket. Compared to those with long shelf life, they are less salty, very tasty, and especially fresh.
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FAQ (Questions and Answers)
Which pesto to choose at the supermarket?
Regarding basil pesto, if you can’t make it at home, I recommend buying one, you’ll find it fresh in the refrigerated section at the supermarket. Compared to those with long shelf life, they are less salty, very tasty, and especially fresh.
Regarding basil pesto, if you can’t make it at home, I recommend buying one, you’ll find it fresh in the refrigerated section at the supermarket. Compared to those with long shelf life, they are less salty, very tasty, and especially fresh.
