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+ servings

Caprese Tart

Flaky puff pastry topped with pesto cream cheese, tomatoes, mozzarella and fresh basil.  The perfect summer side dish.

Course Side Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • 1 sheet puff pastry {thawed}
  • 4 oz cream cheese {softened}
  • 3 tbsp pesto
  • 12 slices mozzarella cheese
  • 3 tomatoes {sliced}
  • 1 tbsp basil leaves {chopped}


  1. Preheat oven to 425 degrees.  Unroll your sheet of puff pastry onto a parchment lined baking sheet {or lightly spray with non-stick spray}.  Use a paring knife to cut border around the entire edge of the puff pastry, making sure to not go all of the way through the dough.

  2. Combine the cream cheese and pesto, stir until completely incorporated and spread an even layer on the middle of the puff pastry {leave border empty}.  Top cream cheese and pesto mixture with mozzarella slices and bake for 25-28 minutes or until the puff pastry is golden brown and the cheese is completely melted.

  3. Remove from oven and top cheese with sliced tomatoes.  Return to oven for an additional 12-15 minutes.  Top with fresh basil, cut and serve.  Refrigerate leftovers.

Recipe Notes

  •  You can use whatever kind of tomato that you have on hand.  Cherry tomatoes would be super cute and tasty.