Caprese Tart

Frozen puff pastry makes it easy to put together a warm appetizer that would appeal to most taste buds.
Course Appetizer
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Author Lemons & Anchovies


  • 1 sheet frozen puff pastry thawed
  • 5-6 small tomatoes
  • Mozzarella cheese
  • Fresh Basil leaves
  • Parmesan cheese a couple of tablespoons grated
  • Olive oil for brushing
  • 1 egg for egg wash
  • dried basil optional
  • salt and pepper


  1. Preheat your oven to 375℉. While you wait, prepare the crust.
  2. Set the thawed puff pastry sheet on a work surface that's lightly dusted with flour. Roll it out just to thin it a little then divide it into thirds. The Pepperidge Farm pastry sheets are folded in thirds so I just used the folds as my guide. I used two pieces to make long tarts here and made trim pieces out of the third piece but this is not necessary. You can use the third piece to make a third tart. If you do make the trim, just cut 1 centimeter wide pieces and set them on top of the cut sheets. Brush the surface lightly with olive oil and pierce the inside with a fork to prevent too much puffing. Bake for about 8 minutes or until the pastry is slightly golden.
  3. Next, sprinkle a little Parmesan cheese on the pre-baked sheets then layer the tomato and mozzarella slices in an alternating pattern. Sprinkle the tops with a bit of salt and pepper (and dried basil if using) then brush the exposed with pastry (mainly the trim) with an egg wash (one egg with a little water). Bake for an additional 12-15 minutes or until the cheese has melted and the pastry is golden. Cut in small pieces and serve warm.