Pesto Tomato Puffs with Garlic Yoghurt Dip

Pesto Tomato Puffs with Garlic Yoghurt Dip: Flaky, Fresh, and Full of Flavour

Elevate your snack or light lunch game with these delightful Pesto Tomato Puffs. Crisp, golden puff pastry twisted around fragrant basil pesto, melted mozzarella, and juicy cherry tomatoes creates a mouthwatering combination that’s both simple and impressive. Paired with a cool and creamy garlic yoghurt dip, this recipe offers a perfect balance of warm, savoury puffs and refreshing tang. Whether you’re entertaining guests, looking for an easy summer lunch, or craving a flavour-packed appetiser, these puffs deliver every time. Scroll down or tap ‘Jump to Recipe’ to get started!

Golden pesto tomato puffs served with garlic yoghurt dip — Flaky puff pastry twists with pesto, mozzarella, and cherry tomatoes, served with a creamy garlic yoghurt dip.

Simple Ingredients, Big Impact

This recipe uses straightforward, fresh ingredients that come together effortlessly to create an unforgettable dish.

Ready-rolled rough puff pastry – Provides a light, flaky base that crisps beautifully during baking.
Basil pesto – Brings vibrant herbal notes and a rich, nutty flavour that complements the tomatoes and cheese perfectly.
Mozzarella – Melts wonderfully, adding a creamy, mild cheesiness that balances the sharpness of the pesto.
Cherry tomatoes – Roasted until sweet and juicy, they add bursts of freshness and colour.
Flaky sea salt – Sprinkled on top for a delicate crunch and to enhance all the natural flavours.
Garlic yoghurt dip – Combines smooth yoghurt with garlic and oregano for a cool, herby contrast that refreshes the palate.

How to Make Pesto Tomato Puffs with Garlic Yoghurt Dip

Prepare and Twist the Pastry

Roll out your puff pastry and cut it into six even strips. Spread a thin layer of basil pesto on each strip – just enough to cover it without making it soggy.

Spreading basil pesto on puff pastry strips. — Spread a thin layer of basil pesto over the puff pastry strips.

On one short end, make a cut lengthways so you have a narrow strip and a wider part still attached at the top.

Puff pastry strip cut lengthwise, ready to twist. — Make a lengthwise cut in the puff pastry strip to form two sections for twisting.

Gently twist the narrow strip over the wider part a few times to make a spiral shape with little gaps for the filling. Transfer the twists to a lined baking tray.

Twisting puff pastry strip filled with pesto. — Twist the narrow strip over the wider section to form a spiral shape for the puffs.

Add the Filling and Bake

Sprinkle grated mozzarella in between the twists, then place a few halved cherry tomatoes on top. Add a small pinch of flaky sea salt. Bake them in the oven until the pastry is puffed up and golden, the cheese has melted, and the tomatoes are lightly roasted.

Puff pastry twists topped with mozzarella and cherry tomatoes. — Sprinkle grated mozzarella and place halved cherry tomatoes onto the twisted puff pastry strips before baking.

Make the Garlic Yoghurt Dip

While the puffs are baking, stir together full‑fat yoghurt, minced garlic, oregano, and a pinch of salt. Keep it in the fridge until you’re ready to serve so the flavours can develop.

Mixing garlic yoghurt dip in a bowl. — Mix yoghurt, garlic, and oregano to make a creamy dip for the pesto tomato puffs.

Scroll down for the full printable recipe with exact measurements and step‑by‑step instructions.

Versatile, Fresh, and Perfectly Balanced

This recipe is wonderfully adaptable. Use whatever pesto you have on hand — basil, sun-dried tomato, or even a nut-free version if allergies are a concern. The garlic yoghurt dip is quick to prepare and adds a fresh zing that balances the richness of the puffs.

These puffs are ideal for a casual lunch, picnic, or party snack. They’re vegetarian and can easily be made vegan by swapping in dairy-free cheese and yoghurt alternatives. Serve them warm for the best flavour and texture, with the garlic yoghurt dip on the side to add a cooling contrast.

Storage and Reheating Tips

Enjoy these puffs fresh from the oven for the flakiest, crispiest results. Leftovers can be gently reheated in a preheated oven at 160°C (320°F) for 5–7 minutes to restore crispness without over-baking. Avoid microwaving as it can make the pastry soggy.

Store the garlic yoghurt dip in the fridge for up to 2 days, but serve it fresh to enjoy the best flavour and texture.

These Pesto Tomato Puffs feature flaky puff pastry twisted with fragrant basil pesto, melted mozzarella, and juicy cherry tomatoes. Baked until golden and sprinkled with flaky sea salt, they make a delicious and visually appealing appetiser or light lunch. Served with a refreshing garlic yoghurt dip seasoned with oregano and garlic, this dish offers a perfect balance of warm, savoury flavours and cool creaminess. Quick and easy to prepare, it’s an ideal choice for summer gatherings or simple weekday treats.

Ingredients

For the Pesto Tomato Puffs:

340 g rough puff pastry, ready-rolled (12 oz)
2 tbsp basil pesto
120 g mozzarella, grated or shredded (approx. 1¼ cups or 4¼ oz)
15 cherry tomatoes (halved)
Flaky sea salt (for garnish)

For the Garlic Yoghurt Dip:

2 tbsp full-fat plain yoghurt
1 clove garlic (finely minced)
1 tsp dried oregano
Pinch of salt

Instructions

1
Preheat the oven to 200°C/400°F (fan) and line a baking tray with parchment paper. Unroll the puff pastry onto a clean surface so it measures roughly 24 x 36 cm (9½ x 14¼ inches). Slice the pastry lengthways into 6 equal strips, each about 6 x 12 cm (2⅓ x 4¾ inches).
2
Spread 1 teaspoon of pesto over each strip. On one short end of each piece, measure 1.5 cm (½ inch) inward and make a cut along the length of the strip, stopping 1 cm (⅓ inch) before reaching the opposite end. This creates one narrow strip and one wide strip, still attached at the top. Gently stretch the narrow strip and twist it over the wider part 3–4 times, creating a loose spiral with gaps in between.
3
Place the twisted strips onto the prepared baking tray. Sprinkle the mozzarella between the folds of each puff and arrange 5 tomato halves over each. Finish with a pinch of flaky sea salt and bake for 15–18 minutes, or until golden and puffed.
4
To make the dip, mix the yoghurt, garlic, oregano, and a pinch of salt in a small bowl. Serve chilled alongside the warm puffs.

Nutrition Facts

Servings: 6 ServingCalories:401.92kcalTotal Fat:28.04gSaturated Fat: 8.6gTrans Fat: 0gCholesterol:16.9mgSodium:299.31mgPotassium:150.65mgTotal Carbohydrate:28.45gDietary Fiber: 1.47gSugars: 1.65gProtein:9.41gVitamin A: 53.06IUVitamin C: 5.32mgCalcium: 129.61mgIron: 1.85mgVitamin D: 0.08IUVitamin E: 0.58IUVitamin K: 13.6mcgThiamin: 0.24mgRiboflavin: 0.23mgNiacin: 2.62mgVitamin B6: 0.05mgFolate: 15.15mcgVitamin B12: 0.47mcgPhosphorus: 119.66mgMagnesium: 18.37mgZinc: 0.98mg

Note

Make sure to cut the pastry strips evenly for consistent baking and twisting.
Don’t overfill with pesto or cheese to prevent leakage while baking.
The garlic yoghurt dip can be made ahead and chilled to let the flavours develop.
Serve the puffs warm for the best flaky texture and melty cheese.
To reheat leftovers, warm gently in the oven at 160°C (320°F) for 5–7 minutes to keep them crisp without over-baking. Avoid microwaving to prevent sogginess.

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Pesto Tomato Puffs with Garlic Yoghurt Dip