Puff pastry Caprese tart

Name: Puff pastry Caprese tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 pcs puff pastry; 2 pcs tomatoes; 200 g mozzarella cheese; 4 tbsp pesto; 1 pcs eggs (yolk); 20 g arugula; 1 tbsp pine nuts; to taste thyme; to taste salt; 1 tbsp oil

Puff pastry tart with tomatoes, mozzarella, pesto, arugula, and pine nuts.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 450
Protein: 15 g
Fat: 26 g
Carbs: 40 g

Ingredients

for 4 servings

puff pastry1 pcs
tomatoes2 pcs
mozzarella cheese200 g
pesto4 tbsp
eggs (yolk)1 pcs
arugula20 g
pine nuts1 tbsp
thymeto taste
saltto taste
oil1 tbsp

Method

10 steps

Preheat the oven to 180°C. Grease a baking sheet with oil.
Thaw the puff pastry according to the package instructions. Unroll it and place it on the prepared baking sheet.
Slice the tomatoes into thin rounds. Slice the mozzarella.
Spread the pesto evenly over the surface of the dough, leaving a small border around the edges.
Arrange the tomato rounds and mozzarella slices on top of the pesto.
Sprinkle with thyme and salt to taste.
Brush the edges of the dough with the egg yolk, lightly beaten with a tablespoon of water.
Bake the tart in the preheated oven for 20-25 minutes, or until the dough is golden and the cheese has melted.
Remove the tart from the oven and let it cool slightly.
Before serving, garnish the tart with fresh arugula and pine nuts.