This puff pastry snowflake tart with walnut pesto is perfect for sharing at gatherings and parties. Serve with plenty of prosciutto di San Daniele so that everyone can help themselves.
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Puff pastry snowflake tart with walnut pesto

This delicious puff pastry snowflake filled with walnut pesto makes an impressive appetiser and is perfect for serving at parties.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer / Party food
Servings: 8 -10
Author: Lucy Parissi | Supergolden Bakes


  • For the walnut pesto
  • 60 g | 2oz - 2 large handfuls fresh basil
  • 125 | 4 1/2 oz | 1 cup walnut pieces
  • 60 g | scant 1/2 cup freshly grated Grana Padano cheese
  • 2 large garlic cloves sliced
  • 250 ml | 1 cup olive oil
  • a little lemon juice optional
  • a little salt to taste (optional)
  • <br>
  • For the puff pastry snowflake
  • 2 x 230g | 8oz pre-rolled round puff pastry sheets
  • or 2x500g | 1lb puff pastry blocks
  • 1 egg lightly beaten
  • a little grated Grana Padano to sprinkle
  • plenty of Prosciutto di San Daniele to serve


  • Put all the ingredients for the pesto in a high speed blender and process until smooth. Taste and add salt to taste, if required.
  • Preheat the oven to 180C (350F) and position a shelf in the centre.
  • Place your bottom sheet of puff pastry on a piece of baking paper (or the paper it came rolled in).
  • Spread the pesto in an even layer, leaving a small border around the edge.
  • Drape the second puff pastry sheet over a rolling pin and position it over the bottom sheet. Press the edges lightly to seal.
  • Position a ramekin in the centre. Use a sharp knife to cut the pastry into quarters and then cut each quarter in half and so on until you have divided your tart into 24 pieces (or just an equal number of pieces).
  • Twist the pastry pieces, in pairs, inwards twice and then seal at the ends.
  • Brush the puff pastry snowflake with egg wash and sprinkle with a little grated cheese.
  • Bake for 25-30 minutes until golden and fragrant.
  • Transfer your snowflake onto a large platter and serve with a platter of prosciutto slices so that everyone can help themselves.


Serve leftover pesto with pasta, spread over crostini, or use it to flavour soups.