How to make it

  • Preheat oven to 425.
  • Place the sheets of thawed puff pastry on a foil-covered baking sheet (use two if they don't fit on one).
  • Divide the pesto between the two sheets of pastry and spread evenly.
  • Layer tomatoes over the pesto, taking care not to pack them too tightly.
  • Dividing the salt and herbes de provence evenly between both tarts, sprinkly over the tomatoes.
  • Bake in the upper third of the oven for 20 to 30 minutes, until edges of pastry are golden brown and crispy.
  • Remove from oven and cool for 10 minutes. Using a pizza wheel, slice tarts into desired number of pieces.
  • Tart can be served either warm or cool; can be kept overnight if tightly wrapped and placed in the refrigerator. To reheat, place in the oven or a toaster oven for 2-3 minutes.

Reviews & Comments 2

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  • valinkenmore 10 years ago
    This is what I'm talking about - what a wonderful recipe. Thank you so much! Big high 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    mamalou ate it and said...
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