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.
- 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)
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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.
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Roast for 30 minutes until the tomatoes are soft and caramelized around the edges.
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Remove from the oven and allow to cool while preparing the tart's crust.
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Turn the oven down to 400°F (200°C). Line a baking tray with parchment paper.
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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.
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Bake the crust as is for 8-10 minutes until lightly browned and slightly puffed.
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Spread the pesto all across the base of the pre-baked tart.
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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.
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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.
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Allow to cool slightly then garnish with fresh basil. Cut into 12 squares and serve.
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Cover and store the tart in the fridge for up to 3 days. To reheat, toast in the oven or warm in the microwave.