One of my favorite savory combinations is tomato, fresh mozzarella and basil. Caprese is simple and perfectly balanced: creamy cheese, ripe tomatoes and bright basil. Layered on a flaky sheet of puff pastry, it becomes a special tart. Adding cream cheese and pesto gives extra richness and a stronger basil flavor that complements the tomatoes and mozzarella.
Here are some other great summertime recipe ideas…
Mexican Street Corn Salad, Cucumber and Pickled Shallot Salad, and Broccoli Salad with Poppyseed Dressing are all delicious options to pair with this tart.
This tart shines when vine-ripened summer tomatoes are in season, though it’s tasty any time of year. Summer tomatoes are especially wonderful straight from the vine—my kids used to snack on cherry tomatoes like candy, leaving fewer for the table.
Puff Pastry Crust
Start by placing a sheet of thawed puff pastry on a parchment-lined baking sheet. With a paring knife, score a border about 1/2 inch from the edge all the way around, being careful not to cut through the dough. This shallow cut helps the outer edge puff up and form a raised crust around the filling.
The scored border should look like this when finished.
Pesto Cream Cheese Filling
For the filling, combine 4 ounces of softened cream cheese with 3 tablespoons of prepared pesto until smooth. You can use store-bought pesto or make your own.
Spread the pesto-cream cheese mixture evenly over the center of the puff pastry, leaving the scored border uncovered.
Final Assembly & Baking
Top the filling with about 12 slices of fresh mozzarella, keeping them inside the scored border. Use pre-sliced mozzarella or slice a ball of fresh mozzarella to fit.
Bake the tart at 425°F (220°C) for 25–28 minutes, until the puff pastry is golden and the cheese has melted. Remove the tart, arrange the sliced tomatoes on top, and return it to the oven for another 12–15 minutes. Baking the tomatoes only at the end prevents them from making the crust soggy and ensures the pastry cooks through.
When the tart comes out of the oven, scatter chopped fresh basil over the top for flavor and color.
Slice like a pizza or cut into small squares to serve.
This tart makes a perfect side for grilled steak and also pairs well with chicken, pork or fish. It’s substantial enough to serve on its own alongside a simple green salad. Enjoy!
Quick Caprese Tart with Puff Pastry
June Albertson-Dick
Ingredients
- 1 sheet puff pastry {thawed}
- 4 ounces cream cheese {softened}
- 3 Tablespoons pesto
- 12 slices mozzarella cheese
- 3 large tomatoes {sliced}
- 1 Tablespoon basil leaves {chopped}
Instructions
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Preheat oven to 425°F (220°C).
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Unroll the puff pastry onto a parchment-lined baking sheet. Use a paring knife to score a border around the edge without cutting all the way through.
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Mix the cream cheese and pesto until smooth, then spread the mixture in the center of the pastry, leaving the border clear. Top with mozzarella slices and bake 25–28 minutes, until the pastry is golden and the cheese has melted.
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Remove from the oven, top with sliced tomatoes, and bake an additional 12–15 minutes. Finish with fresh basil, slice and serve. Store leftovers refrigerated in an airtight container for up to 3 days.
Notes
- You can use any tomato you have on hand; cherry tomatoes are especially cute and tasty.
- This tart is best served right after baking but keeps well refrigerated for up to 3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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