I adore caprese salad, but for supper I wanted something a little bit heartier. I chose to prepare a savory tart and took some puff pastry out of the freezer. The tomatoes are kept from getting too soggy by first roasting them. If you have any fresh basil leaves, use them as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 1 tart |
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
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- 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.
- Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
- 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.
- Bake in the preheated oven until puffed up slightly, about 10 minutes.
- Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
- Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.
- I cut the tart into large pieces for dinner, but you can easily cut it into small squares for an appetizer.
Nutrition Facts
| Calories | 631 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 16 g |
| Sodium | 367 mg |
| Sugars | 2 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |