Description
Fresh mozzarella, ripe cherry tomatoes, and basil are piled on top of store-bought puff pastry for this savory summer caprese tart with garlic basil oil!
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 2 pints cherry or grape tomatoes
- 6 oz fresh mozzarella
- 2 Tbsp food processor basil garlic oil
- 1 Tbsp olive oil
- 5 fresh basil leaves, removed from stems
Instructions
- Preheat the oven to 375° F. Trim a piece of parchment paper to fit your baking sheet (or use these handy pre-cut parchment baking sheets. A personal favorite!)
- Transfer the parchment paper to the counter and sprinkle with flour. Roll the thawed puff pastry out onto the parchment paper to roughly 11 inches by 14 inches (if you are working with a smaller baking sheet, roll to fit your baking sheet dimensions). Transfer the parchment paper with puff pastry onto your baking sheet.
- Rinse, dry, and halve the tomatoes.
- Slice the fresh mozzarella into rounds 1/2 an inch thick, then tear into pieces.
- Rinse the fresh basil leaves and gently pat dry. Slice into ribbons.
- Brush the basil garlic oil onto the puff pastry. Top with the torn mozzarella. Arrange halved tomatoes on top, and drizzle with one tablespoon of olive oil. Sprinkle with salt and pepper.
- Bake for 30-35 minutes, until edges are puffed and golden brown. Top with the fresh basil and additional basil garlic oil, if you like. Cut into squares and serve warm.
Notes
Serve as an appetizer or pair with a lightly dressed green salad for brunch, lunch, or dinner.
- Prep Time: 10 mins
- Cook Time: 35 mins
