Why You’ll Love This Recipe
- Quick and simple preparation with store-bought puff pastry
- Fresh, vibrant Caprese flavors in a flaky tart
- Beautiful presentation with minimal effort
- Perfect for entertaining or casual snacking
- Versatile—can be served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet of puff pastry (thawed)
2 cups fresh mozzarella, sliced
3 medium-sized tomatoes, thinly sliced
1 cup fresh basil leaves
½ cup basil pesto
1 egg (for egg wash)
Salt and pepper to taste
Extra virgin olive oil (for drizzling)
Directions
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry slightly larger than its original size. Cut into 4–6 equal squares depending on preferred tart size.
- Place pastry squares on a lined baking tray. Score a 1-inch border around each square with a knife, careful not to cut all the way through.
- Spread a thin layer of basil pesto inside the scored border of each tart.
- Layer slices of fresh mozzarella followed by tomato slices on top. Season with salt and pepper.
- Beat the egg and brush the edges of each tart with the egg wash for a golden crust.
- Bake for 20–25 minutes, until the pastry is puffed and golden brown.
- Remove from oven and let cool slightly. Top with fresh basil leaves.
- Drizzle with extra virgin olive oil for enhanced flavor.
- Serve warm or at room temperature.
Servings and Timing
Servings: 4–6 tarts
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes
Variations
- Add a drizzle of balsamic glaze before serving for sweetness and tang.
- Substitute fresh tomatoes with sun-dried tomatoes for a richer taste.
- Sprinkle with red pepper flakes for a little heat.
- Use goat cheese or ricotta in place of mozzarella for a creamier texture.
Storage/Reheating
Storage: Store leftover tarts in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to crisp the pastry.
FAQs
Can I prepare these tarts in advance?
Yes, assemble the tarts and refrigerate before baking.
What if I don’t have fresh basil?
Dried basil can be used in the pesto, but fresh basil leaves add the best flavor.
Can I freeze these tarts?
Freeze assembled but unbaked tarts and bake from frozen, adding a few extra minutes to cooking time.
How do I prevent the pastry from getting soggy?
Score the border and avoid overloading the tarts with too much moist filling.
Can I make mini tarts?
Yes, cut the puff pastry into smaller squares for bite-sized servings.
Are these tarts vegetarian?
Yes, they contain no meat but can be customized with added protein if desired.
Can I use store-bought pesto?
Absolutely! Store-bought pesto works perfectly for convenience.
What is the best way to slice tomatoes?
Use a sharp knife to slice tomatoes thinly and evenly for better layering.
Can I use cherry tomatoes?
Yes, halved cherry tomatoes make a great alternative and add a burst of flavor.
Is puff pastry gluten-free?
Most store-bought puff pastry contains gluten; seek specialty gluten-free brands if needed.
Conclusion
Caprese Pesto Tarts are an impressive yet simple recipe that captures the fresh flavors of a classic Caprese salad in a flaky, golden pastry. Ideal for sharing with friends or enjoying as a light meal, these tarts are sure to become a favorite in your recipe collection.
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Caprese Pesto Tarts: An Amazing Ultimate Recipe
- Total Time: 35 minutes
- Yield: 4–6 tarts
- Diet: Vegetarian
Description
Caprese Pesto Tarts combine flaky puff pastry with fresh mozzarella, ripe tomatoes, and fragrant basil pesto to create a delicious, elegant appetizer or light meal.
Ingredients
1 sheet of puff pastry (thawed)
2 cups fresh mozzarella, sliced
3 medium-sized tomatoes, thinly sliced
1 cup fresh basil leaves
½ cup basil pesto
1 egg (for egg wash)
Salt and pepper to taste
Extra virgin olive oil (for drizzling)
Instructions
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out puff pastry slightly larger than original size. Cut into 4–6 equal squares.
- Place pastry squares on a lined baking tray. Score a 1-inch border around each square without cutting through.
- Spread a thin layer of basil pesto inside the scored border of each tart.
- Layer slices of mozzarella followed by tomato slices on top. Season with salt and pepper.
- Beat the egg and brush the edges of each tart with egg wash for a golden crust.
- Bake for 20–25 minutes, until pastry is puffed and golden.
- Remove from oven and let cool slightly. Top with fresh basil leaves.
- Drizzle with extra virgin olive oil before serving.
- Serve warm or at room temperature.
Notes
Add balsamic glaze before serving for sweetness and tang.
Substitute fresh tomatoes with sun-dried tomatoes for richer taste.
Sprinkle with red pepper flakes for heat.
Use goat cheese or ricotta instead of mozzarella for creamier texture.
Store leftovers in airtight container in refrigerator up to 2 days.
Reheat in oven at 350°F (175°C) for 5–7 minutes to crisp pastry.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 tart
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
