Simple Cuisine Menu Caprese Puff Pastry Tart :: Best Dishes

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Caprese Puff Pastry Tart

"I love caprese salad, but turned into searching out something a bit more filling for dinner. I pulled a few puff pastry out of the freezer and decided to make a savory tart. Roasting the tomatoes first continues sogginess to a minimal. Garnish with fresh basil leaves if you have them."

Ingredients :

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

Instructions :

Prep : 10M Cook : 4M Ready in : 40M
  • Preheat the oven to four hundred 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 till nicely blended. Spread cherry tomatoes lightly at the organized baking sheet.
  • Roast in the preheated oven until skins start to wrinkle and insides are tender, 15 to twenty mins. Let cool.
  • Line any other baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the rims to create a border, being careful no longer to reduce all the way thru. Prick the inner rectangle all over with a fork.
  • Bake in the preheated oven till overestimated slightly, about 10 minutes.
  • Spread pesto over the middle. Cover with half of the tomatoes. Scatter mozzarella cheese on pinnacle. Distribute final tomatoes over the cheese.
  • Bake till pastry is golden and cheese is melted, five to ten mins more.

Notes :

  • I cut the tart into huge portions for dinner, however you may without difficulty reduce it into small squares for an appetizer.

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