Puff Pastry Tarts with Tomato, Cranberry & Almond Pesto

Difficulty: Moderate
Time: 40 minutes
Serves: 10

  • 1 sheet puff pastry
  • 1 egg, beaten
  • 1 lb Concerto® Grape Tomatoes
  • 1 cup dried cranberries
  • 1 cup cranberry juice
  • 1 cup slivered almonds

Puff pastry is a baker’s best friend. Pair it with this quick and easy Concerto® Grape Tomato, Cranberry and Almond Pesto for a great appetizer.


  1. Preheat oven to 365°F.
  2. Cut puff pastry into two inch squares.
  3. Pierce the dough all over with a fork and brush with beaten egg.
  4. Bake until golden brown.
  5. In a pot over medium heat, bring tomatoes, cranberries and cranberry juice to a boil and simmer for 20 minutes until the mixture has broken down and liquid has reduced by half.
  6. Place mixture in a food processor and purée with slivered almonds.
  7. Season with salt and pepper.
  8. Spoon the mixture onto puff tarts. Serve and enjoy.