Caprese Puff Pastry Tart
Caprese Puff Pastry Tart (4 servings)
- 1 sheet of puff pastry, thawed
- 2 cloves garlic, crushed
- 2 large plum (roma) tomatoes (or 3-4 small)
- 8 oz. fresh mozzarella
- 1/4 cup balsamic reduction (or make your own by heating 1/2 cup of balsamic vinegar on your stove top until reduced by half)
- Olive oil, for drizzling
- Fresh basil, for garnish
-Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.
-Unfold your sheet of puff pastry, and cut into two pieces. Lightly score a border (about 1/2" from the
sides) around the perimeter of each piece.
-Bake for 15 minutes in your preheated 400-degree oven.
-While the puff pastry bakes, slice your tomato and mozzarella. Peel the garlic.
-Remove the puff pastry from your oven after 15 minutes.
-Immediately after you remove the puff pastry from the oven, crush a clove of garlic over each piece
and lightly rub the garlic over the dough. Layer the tomato slices and mozzarella onto the dough.
-Return the pan into your 400-degree oven for 3 more minutes.
-Using a pastry brush, very lightly brush some olive oil onto the tarts (I only used about a teaspoon of
oil on each tart). Drizzle with the balsamic reduction, and top with some shredded basil.
-Cut into slices, and serve immediately.