Roast Tomato, Pesto and Zucchini Tartlets

Roast Tomato, Pesto and Zucchini Tartlets

Course: appetizer, brunch, lunchCuisine: vegetarian, italian, mediterraneanDifficulty: easy


Prep time


Cooking time



    Try our organic puff pastry to make these elegant tasty tarts. Summer afternoons, or holidays - these personal sized mini tarts will be the go to appetizer for any gathering.


    • 6

       Campari or Plum Tomatoes halved

    • 12

      Calamata Olives or similar

    • 1/2 cup

      crumbled feta cheese

    • 2

      medium zucchini, peeled and sliced into 1/4" rounds

    • 1/4 cup

      olive oil for brushing, frying 

    • 8 oz package of fresh basil pesto

    • Pinches of Fresh Ground Black Pepper

    • 1 lb Box Fillo Factory Organic Puff Pastry

    • 1 egg, beaten in a bowl 

    • 3-4 tbs Balsamic Vinegar Glaze

    • 1/4 cup of chopped fresh basil for garnish.


    • Preheat oven to 375°F. 

      Slice the tomatoes in half crosswise, and place cut side up on a baking sheet. Roast for about 30 minutes, brush with olive oil and roast a bit more. Remove from oven and let cool.

    • Prepare your zucchini by searing in a hot pan with a few tbs of olive oil until they are lightly browned on either side. Sprinkle with salt.

      You can also use an airfryer basket - brush both sides with olive oil and place them on the airfryer basket. Turn once after one side is browned and do the other. Sprinkle with salt.

      Remove to a plate.

    • Take a 1/4 cup of EVOO (extra virgin olive oil) and crush a garlic clove into it. Let this sit while you prepare the recipe.

    • Unfold thawed but still cool, Puff Pastry. Using a flour dusted workspace, roll them gently flat. Take an aprox 4" circle cutter or inverted bowl, and cut circles out of the puff pastry dough. Place them on a lightly greased baking sheet about 1 1/2" apart.

    • Gently spread a tablespoon of pesto on each tart, up to  1/2" of the outer edge. (So there will be a pretty crusty border)

      Lay out 3-4 slices of the browned zucchini. Place a tomato on top of them. If the tomatoes are small, artfully arrange two tomatoes on each pastry tart.  On top of the tomatoes, sprinkle the crumbled feta, and add 2-3 olives per tart.

      Brush each with the garlic olive oil mix you made earlier. Grind some fresh pepper on each with a pinch of salt(optional)

    • Brush the outer rim of the puff pastry circles with a thin coat of egg wash. Bake at 375°F until the puff pastry is golden . Remove from oven, drizzle a few threads of balsamic glaze over each, garnish with fresh basil and serve immediately.