Name: Caprese Puff Pastry Tart
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cherry tomatoes, halved - 1 pint; Extra-virgin olive oil - 2 tablespoons; Balsamic Vinegar - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon; Frozen puff pastry, thawed - 1 sheet; Basil pesto - 3 tablespoons; Fresh mozzarella cheese, sliced - 1 (8 ounce) package

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Caprese Puff Pastry Tart

1. Cherry tomatoes, halved - 1 pint

2. Extra-virgin olive oil - 2 tablespoons

3. Balsamic Vinegar - 1 tablespoon

4. Salt and freshly ground black pepper to taste - 1 tablespoon

5. Frozen puff pastry, thawed - 1 sheet

6. Basil pesto - 3 tablespoons

7. Fresh mozzarella cheese, sliced - 1 (8 ounce) package

How to cook deliciously - Caprese Puff Pastry Tart

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

2. Stage

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.

3. Stage

Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.

4. Stage

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.

5. Stage

Bake in the preheated oven until puffed up slightly, about 10 minutes.

6. Stage

Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.

7. Stage

Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.