Vol-au-Vent with Pesto Rosso and Sun-Dried Tomatoes

Vol-au-vent with pesto rosso and sun-dried tomatoes is a vibrant and flavorful twist on the classic French pastry. Combining the light, buttery crispness of puff pastry with the rich, tangy depth of Italian red pesto, this dish brings Mediterranean warmth to the Christmas table. The sun-dried tomatoes add sweetness and intensity, while the pesto rosso infuses each bite with aromatic herbs, garlic, and Parmesan.

These vol-au-vents are perfect as appetizers or festive canapés. They’re easy to prepare, visually stunning, and bursting with flavor. The combination of French technique and Italian ingredients creates a dish that feels both elegant and approachable—ideal for holiday entertaining.

The Story Behind the Dish

The vol-au-vent, meaning “flight in the wind,” was created in 18th-century France by the legendary chef Marie-Antoine Carême. Its name reflects the lightness of the puff pastry, which rises beautifully when baked. Traditionally filled with creamy ragouts or savory sauces, the vol-au-vent has evolved into a versatile base for both classic and modern fillings.

Pesto rosso, or red pesto, originates from Sicily and is made with sun-dried tomatoes, Parmesan, garlic, basil, and olive oil. It’s richer and slightly sweeter than the traditional green pesto, making it a perfect complement to the buttery pastry. When combined, the two create a dish that bridges French refinement and Italian passion—a perfect reflection of the festive season.

Ingredients for Vol-au-Vent with Pesto Rosso and Sun-Dried Tomatoes

For the Vol-au-Vent Shells

For the Pesto Rosso Filling

 Garnish

Step 1: Preparing the Vol-au-Vent Shells

Preheat the oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface to about 5 mm (¼ inch) thickness. Cut out 8 circles (about 7 cm / 3 inches in diameter) for the bases. Then cut out 8 smaller circles (about 5 cm / 2 inches) from the center of another 8 circles to create rings.

Place the bases on a baking sheet lined with parchment paper. Brush the edges with the egg wash, then place the rings on top to form a raised border. Brush the tops with more egg wash, avoiding the sides to ensure even rising.

Bake for 15–18 minutes until golden and puffed. Once baked, carefully remove the centers to create a hollow cavity for the filling. Set aside to cool.

Step 2: Making the Pesto Rosso

In a food processor, combine the sun-dried tomatoes, Parmesan, pine nuts, garlic, and basil. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Add balsamic vinegar if desired for a touch of acidity.

Taste and adjust seasoning with salt and pepper. The pesto should be rich, slightly tangy, and aromatic.

Step 3: Assembling the Vol-au-Vents

Spoon or pipe a generous amount of pesto rosso into each cooled vol-au-vent shell. Top with a few strips of sun-dried tomato and a sprinkle of shaved Parmesan. Drizzle lightly with olive oil and garnish with a small basil leaf.

Serve at room temperature or slightly warm.

Flavor Profile and Texture

This vol-au-vent is a perfect balance of buttery, crisp pastry and bold Mediterranean flavors. The pesto rosso brings richness and depth, the sun-dried tomatoes add sweetness and chewiness, and the Parmesan provides a salty, nutty finish. The puff pastry adds a delicate crunch that contrasts beautifully with the creamy filling.

Each bite is a burst of flavor—savory, tangy, and aromatic—making it a standout appetizer for festive gatherings.

Tips for Success

1. Use all-butter puff pastry: It gives the best flavor and texture.
2. Drain the sun-dried tomatoes well: Excess oil can make the filling too greasy.
3. Don’t overfill: A small amount of pesto keeps the balance of flavors.
4. Serve at room temperature: This enhances the aroma of the pesto.
5. Add garnish just before serving: Basil and Parmesan look and taste best fresh.

Variations and Creative Twists

1. Pesto Rosso and Goat Cheese: Add a dollop of fresh goat cheese on top for creaminess.
2. Pesto Rosso and Prosciutto: Garnish with a thin slice of prosciutto for a savory twist.
3. Pesto Verde Version: Replace red pesto with traditional green basil pesto for contrast.
4. Spicy Pesto Rosso: Add a pinch of chili flakes for a touch of heat.
5. Sweet-Savory Fusion: Add a drizzle of honey for a surprising balance of flavors.

Pairing Ideas

Wine Pairings:

Serving Suggestions:

Presentation for Christmas

For a festive presentation, arrange the vol-au-vents on a wooden board or elegant platter. Drizzle a little extra olive oil over the top and scatter a few basil leaves around for color. The golden pastry, deep red pesto, and green garnish create a beautiful palette reminiscent of Christmas colors.

Add a few shavings of Parmesan and a sprinkle of crushed pine nuts for texture and visual appeal.

Leftover Ideas

Leftovers can be repurposed easily:

Nutritional Information (per piece, approximate)

These vol-au-vents are rich yet balanced, offering a satisfying bite that’s both indulgent and light.

The Spirit of Christmas in Every Bite

Vol-au-vent with pesto rosso and sun-dried tomatoes captures the warmth and vibrancy of Mediterranean flavors while maintaining the elegance of French pastry. It’s a dish that feels festive, colorful, and full of life—perfect for Christmas gatherings where food is meant to be shared and enjoyed.

The aroma of basil, garlic, and Parmesan fills the air, evoking the comfort of home-cooked meals and the joy of celebration. Each bite is a reminder that the simplest ingredients, when combined thoughtfully, can create something extraordinary.

Make-Ahead and Storage Tips

1. Prepare the pastry shells ahead: Bake up to a day in advance and store in an airtight container.
2. Make the pesto early: The pesto rosso can be made 2–3 days ahead and refrigerated.
3. Assemble before serving: Fill and garnish just before serving to keep the pastry crisp.
4. Store leftovers: Keep in the refrigerator for up to 2 days; reheat gently if desired.

Troubleshooting Common Issues

1. Pastry not rising: Ensure the oven is fully preheated and avoid brushing egg wash on the sides.
2. Pesto too thick: Add a little olive oil to loosen the texture.
3. Pastry soggy: Assemble just before serving to maintain crispness.
4. Flavor too strong: Add a spoonful of ricotta or cream cheese to mellow the pesto.

Why This Recipe Stands Out

This vol-au-vent stands out for its bold, Mediterranean-inspired flavors and elegant presentation. The combination of pesto rosso and sun-dried tomatoes brings warmth and color to the table, while the puff pastry adds a touch of French sophistication. It’s a recipe that’s easy to prepare yet looks and tastes like something from a fine restaurant.

Perfect for Christmas, it offers a refreshing alternative to heavier holiday dishes, bringing brightness and balance to the festive menu.

Conclusion

The vol-au-vent with pesto rosso and sun-dried tomatoes is a celebration of flavor, color, and festive spirit. With its golden pastry, rich tomato pesto, and aromatic herbs, it embodies everything that makes Christmas dining special—warmth, elegance, and joy.

This recipe proves that sophistication can be simple. Whether served as an appetizer, canapé, or part of a holiday buffet, these vol-au-vents will delight guests and add a touch of Mediterranean sunshine to the winter table.

From the first flaky bite to the last taste of pesto, this dish captures the essence of festive dining—a perfect harmony of crispness, richness, and vibrant flavor that makes every celebration unforgettable.