Caprese Puff Pastry Tart The Best Recipes

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Caprese Puff Pastry Tart

"I love caprese salad, but was looking for something a bit more filling for dinner. I pulled some puff pastry out of the freezer and decided to make a savory tart. Roasting the tomatoes first keeps sogginess to a minimum. Garnish with fresh basil leaves if you have them."

Ingredients :

• 1 pint cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• salt and freshly ground black pepper to taste
• 1 sheet frozen puff pastry, thawed
• 3 tablespoons basil pesto
• 1 (8 ounce) package fresh mozzarella cheese, sliced

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
• Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
• Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
• Bake in the preheated oven until puffed up slightly, about 10 minutes.
• Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
• Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

Notes :

• I cut the tart into large pieces for dinner, but you can easily cut it into small squares for an appetizer.

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