Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.05 Kcal (76 kJ) | ||
| Calories from fat | 15.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 3% | |
|---|---|---|---|
| Sodium | 54.57mg | 2% | |
| Potassium | 0.43mg | 0% | |
| Total Carbs | 0.34g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.36g | 1% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 3.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 560.54 Kcal (2347 kJ) | ||
| Calories from fat | 467.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.94g | 3% | |
|---|---|---|---|
| Sodium | 1695.02mg | 2% | |
| Potassium | 13.32mg | 0% | |
| Total Carbs | 10.57g | 0% | |
| Sugars | 0.21g | 0% | |
| Dietary Fiber | 0.43g | 0% | |
| Protein | 11.21g | 1% | |
| Vitamin C | 14.5mg | 1% | |
| Iron | 0.6mg | 0% | |
| Calcium | 99.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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