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
