Quick Caprese Tart with Puff Pastry
Flaky puff pastry topped with pesto cream cheese, tomatoes, mozzarella and fresh basil. The perfect summer side dish.
Servings: 6 servings
Calories: 507kcal
Ingredients
- 1 sheet puff pastry {thawed}
- 4 ounces cream cheese {softened}
- 3 Tablespoons pesto
- 12 slices mozzarella cheese
- 3 large tomatoes {sliced}
- 1 Tablespoons basil leaves {chopped}
Instructions
- 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.
- 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.
- 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.
Notes
- You can use whatever kind of tomato that you have on hand. Cherry tomatoes would be super cute and tasty.
- This tart is best served right after baking, but you can refrigerate it in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 25g | Protein: 18g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 64mg | Sodium: 591mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1564IU | Vitamin C: 13mg | Calcium: 330mg | Iron: 2mg