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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 631 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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