Print Recipe
wedding pesto tarts


Welcome back to WEDDING WEEK – Day Three! Thank you for joining us! We’re so glad you decided to attend. Not counting today, there are only TWO MORE DAYS until my daughter Britta and her fiance Neil tie the knot! I can’t believe it’s almost here. So much planning, preparation and attention to detail will soon be but fond memories. :-)
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Cool 5 minutes
Total Time: 35 minutes
Servings: 15
Calories: 105 kcal
Author: Sweet Basil


  • 1 Pie Crust
  • 1/2 Cup Pesto
  • 1 Cup Cherry Tomatoes
  • 100 grams Mozzarella torn in pieces
  • 20 grams Fresh basil


  1. Heat the oven to 400 degrees.
  2. Spray a muffin tin with nonstick cooking spray.
  3. Roll the pie dough out on a lightly floured surface. Using a flower-shaped cookie cutter, cut out flowers until all of the dough has been used.
  4. Fold up one petal at a time, slightly overlapping the next petal and pinching them together. 

  5. Continue to work your way all around the flower until you’ve created a cup. 

  6. Fill each cup with 1 teaspoon of pesto, or depending on the size of your flower, enough to cover the bottom of the tart. 

  7. Top with a few cherry tomatoes and mozzarella (if you want the pesto to show a little you’ll need to drizzle a little on top of the tart right before baking too) and pace each tart in the muffin holes.

  8. Bake for 10-12 minutes and remove from the oven to cool for 2-3 minutes before serving. Sprinkle with basil and serve.
Nutrition Facts
Amount Per Serving
Calories 105 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 166mg7%
Potassium 41mg1%
Carbohydrates 6g2%
Protein 2g4%
Vitamin A 330IU7%
Vitamin C 2.5mg3%
Calcium 53mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.