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Tomato-Pesto Appetizer Tarts

5-In-1 Cookie and Appetizer Dough is a perfect solution for busy schedules. Because the dough can be refrigerated (or frozen), it's convenient to bake whenever guests drop in unexpectedly.


Difficulty: Somewhat Easy


  • Pastry Crust
  • 2 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 sticks (1/2 pound) butter cut into 16 pieces
  • 3 egg yolks
  • 1 tablespoon milk
  • 1 tablespoon Parmesan cheese shredded
  • 1/4 cup sun-dried tomatoes chopped
  • Filling
  • 4 ounces cream cheese
  • 1/4 cup prepared pesto sauce
  • 1/4 cup Parmesan cheese , shredded


Appetizers serve 24.


Step 1

Preheat oven to 350°F.

Step 2

In food processor, combine flour, sugar and salt. Pulse several times to mix. Add butter and pulse until butter is broken up and incorporated with the flour to form a crumbly mixture. In small bowl, combine egg yolks, milk and vanilla. Add 1/4 cup chopped sun-dried tomatoes and 1 tablespoon shredded Parmesan cheese into egg mixture. Add to flour mixture. Pulse until dough comes together.

Step 3

Turn out onto waxed paper and form a disk. Chill several hours or until firm.

Step 4

Roll out dough 1/4 inch thick; cut with a 3-inch flower cookie cutter and press into mini muffin pan cavities. Bake 10 minutes. Meanwhile, in small bowl, combine 4 ounces cream cheese, 1/4 cup prepared pesto and 1/4 cup shredded Parmesan cheese. Spoon or pipe into tart shells. Bake an additional 8-10 minutes or until shells are lightly golden.