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: 

1. Put a pan on low- medium heat and add butter.

2. Once melted, add peppers and sun-dried tomatoes. Saute for 2-3 minutes.

3. Add corn kernels and give it a toss.

4. Add chili flakes, salt, sugar, pesto, and 1/3 cup cream, and mix. Cook for 3-4 minutes mixing well.

5. Add cheese and combine till mixed and thickened.

6. Add more cream if needed to get the consistency you want.

7. 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.

8. 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.