Corn & Pepper Pesto Tarts
These Corn & Pepper Pesto Tarts are delicious appetizers perfect for any time of the year and especially to add to your summer cheese boards. The filling is peppers, corn, and sun-dried tomatoes in a creamy pesto sauce which I filled in crispy tart shells. You can use store-bought or homemade tart shells or even phyllo or bread shells. It’s crispy, creamy, and an explosion of flavor. You can even have this filling on a toast! These are perfect appetizers for when you have guests over, they’re easy to hold and are bite-sized.
Happy Cooking!
Servings: 10-14 tarts
Prep Time: 20 mins
Cooking Time: 30-40 mins
Total Time: 1 hour
Ingredients:
1 tbsp butter
3/4 cup chopped red bell pepper
5-6 pcs of sun-dried tomato chopped
1 cup corn kernels
1 tsp chili flakes
1/4 tsp salt as per taste
1/8 tsp sugar
1.5-2 tbsp basil pesto
1/3-2/3 cup heavy/light cream
2-3 tbsp mozzarella cheese
14-16 tart shells; I’ve used homemade and store-bought
Directions:
Put a pan on low- medium heat and add butter.
Once melted, add peppers and sun-dried tomatoes. Saute for 2-3 minutes.
Add corn kernels and give it a toss.
Add chili flakes, salt, sugar, pesto, and 1/3 cup cream, and mix. Cook for 3-4 minutes mixing well.
Add cheese and combine till mixed and thickened.
Add more cream if needed to get the consistency you want.
Let it cool for 5-10 mins and then fill in tart shells. If you want, top with some more cheese and then broil for 2-3 mins.
Serve soon so it does not get soggy. How fast it would get soggy, depends on the tart shell you use.
Notes/Tips:
You can make the filling from 2-3 days before and keep it. Reheat and fill the tarts.
If you want, you can add different colored peppers.
You can use store-bought pesto or make it at home. Click here for the recipe.
If you want to use bread shells, you can make them at home. Click here for the recipe.
Tart shells are available in most grocery stores. You can use phyllo shells also if you want.
