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

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.