Caprese Savory Tart
My show-stopping Caprese Savory Tart features a puff pastry crust topped with fresh and fragrant basil pesto, thick slices of melty mozzarella cheese, and sweet roasted tomatoes.
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 tomatoes, (sliced 1 cm thick)
- 2 tablespoons olive oil
- salt
- pepper
- 1 sheet frozen and defrosted puff pastry
- 2 cups (16oz/454g) buffalo mozzarella, (sliced 1 cm thick)
- 1/4 cup (2 ½ oz/71g) pesto
- 1 egg, (beaten for egg wash )
- Fresh basil, (for garnish (optional))
Instructions
- 1
Preheat your oven to 425°F ( 220°C). Place the sliced tomatoes on a large baking tray, then drizzle with olive oil and season with salt and pepper.
- 2
Roast for 30 minutes until the tomatoes are soft and caramelized around the edges.
- 3
Remove from the oven and allow to cool while preparing the tart's crust.
- 4
Turn the oven down to 400°F (200°C). Line a baking tray with parchment paper.
- 5
Place the puff pastry sheet on the lined tray. Using a small thin knife score the edges of the pastry, creating a 1/2 inch border around all 4 edges of the tart. This will create the crust of the tart when baking.
- 6
Bake the crust as is for 8-10 minutes until lightly browned and slightly puffed.
- 7
Spread the pesto all across the base of the pre-baked tart.
- 8
Layer on the roasted tomatoes and mozzarella slices. Once the whole tart has been topped brush the outer edged of the tart with egg wash.
- 9
Place the assembled tart back in the oven and allow to bake for 15-20 minutes or until the pastry is golden and crisp and the cheese has melted.
- 10
Allow to cool slightly then garnish with fresh basil. Cut into 12 squares and serve.
- 11
Cover and store the tart in the fridge for up to 3 days. To reheat, toast in the oven or warm in the microwave.