Caprese Tart with Mint Pesto
Ingredients
- 1 sheet of ready rolled puff pastry
- 3 large beefsteak tomatoes, aka slicing tomatoes, sliced
- 10 oz (300 g) low-moisture block mozzarella, sliced into rounds or squares about 1/4 inch thick
Pesto
- 8 sundried tomatoes
- ¼ cup (4 Tbsp) of walnuts
- 2 cloves of garlic, chopped
- ¼ cup (4 Tbsp) of fresh mint leaves
- 3 Tbsp extra virgin olive oil
- 1 Tbsp water
Instructions
- Pre-heat the oven to 200C / 390F
- Make pesto by blending all ingredients in a food processor or high speed blender.
- Cover a baking sheet with parchment paper, and unroll your pastry on top. If you'd like to make it bigger, use a rolling pin to roll it out a little more.
- Now you're going to pre-bake the pastry to avoid it coming out soggy. Using a knife, cut a few slices into your raw pastry. Place in the oven for 10 minutes until it starts to puff up.
- Remove from the oven.
- Now place your tomato and mozzarella slices in slightly overlapping layers on top of the pastry, leaving about a 1 inch border. This border will puff up and form the edge.
- (Optional: you could brush the pastry border with egg white to make it golden and crispy. I didn't do this, but it would be a great touch if you want to make it more presentable and crispy!)
- Now top with blobs of the pesto. You won't use all of it, so just use as much as you'd like and save the rest for another day.
- Bake for another 15-25 minutes, until the mozzarella is melted and the pastry edge is crisp.
Notes
1/4 cup = 4 Tblsps, for those without measuring cups :)