Caprese Tart with Fresh Basil (Click to print)
Preparation and cook time: 30 minutes
- Puff pastry sheet, thawed
- 8 oz fresh mozzarella, sliced
- 4 ripened tomatoes, sliced
- salt n pepper
- olive oil
- 10 fresh basil leaves, shredded
- optional: 2 tb pesto sauce
Preheat oven to 400 degrees. Place puff pastry sheet on a cookie sheet with a litte cooking spray. Bake for 10 minutes. Take out and let rest for 5 minutes. Place tomato slices and mozzarella by alternating them on puff pastry, until fully covered. Season with salt n pepper. Bake in oven for 5-7 minutes or until cheese has melted. When done sprinkle basil over top or pesto sauce. Enjoy with an arugula salad.
Nate: "Wow, this is so juicy. I love the tomatoes." (Luckily I had lots of extra tomatoes because he ate two like he was eating an apple.)
Tyler: "I love the crust on this...what kind is it?"
Zachary: "The fresh mozzarella tastes so good melted like this."
Dave: "Very delicious but I'm glad I made a run to Mighty Taco beforehand."
Andrea: "Loved this tart. The crust is flakey and buttery tasting. For not being in season these tomatoes were outstanding and bursting with flavor. It was super easy to make and I will make this as an appetizer often. A keeper recipe!