Rating: 4 stars
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I love caprese salad, but was looking for something a bit more filling for dinner. I pulled some puff pastry out of the freezer and decided to make a savory tart. Roasting the tomatoes first keeps sogginess to a minimum. Garnish with fresh basil leaves if you have them.


Recipe Summary

30 mins
40 mins
10 mins
1 tart


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

  • Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.

  • Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.

  • Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.

  • Bake in the preheated oven until puffed up slightly, about 10 minutes.

  • Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.

  • Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

Cook's Note:

I cut the tart into large pieces for dinner, but you can easily cut it into small squares for an appetizer.

Nutrition Facts

631 calories; protein 17.3g; carbohydrates 33.2g; fat 47.4g; cholesterol 48.3mg; sodium 366.7mg. Full Nutrition