Name: Caprese Puff Pastry Tart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes, halved; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; salt and freshly ground black pepper to taste; 1 sheet frozen puff pastry, thawed; 3 tablespoons basil pesto; 1 (8 ounce) package fresh mozzarella cheese, sliced

Ingredients

1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
1 sheet frozen puff pastry, thawed
3 tablespoons basil pesto
1 (8 ounce) package fresh mozzarella cheese, sliced

Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Step 2

Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
Step 3

Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
Step 4

Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
Step 5

Bake in the preheated oven until puffed up slightly, about 10 minutes.
Step 6

Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
Step 7

Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

Enjoy your meal!