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.