Tomato Caprese Tart

A simple, vibrant tart that brings together all the classic flavours of a Caprese salad in one golden, flaky bake. Juicy ripe tomatoes are layered over a crisp pastry base with a generous spread of fragrant pesto, then finished with creamy mozzarella. As it bakes, the tomatoes soften and sweeten while the pastry turns beautifully crisp, creating a perfect balance of freshness and richness. Finished with fresh basil, this tart is light yet satisfying.

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Ingredients

cherry tomatoes 500 g (sliced)
ready rolled puff pastry 320 g
green pesto 4 tbsp
fresh basil 1 handful (torn)
dried oregano 2 tsp
mozzarella cheese ball 125 g

Method

Preheat the oven to 200°C/180°C fan. Remove the pastry from the fridge.
Slice the cherry tomatoes in half. Sprinkle with a pinch of salt and leave to drain in a colander, over a bowl. This helps to remove excess water and avoid a soggy tart!
Unroll the pastry sheet. Lay it on a baking tray on the paper it comes in. Score a 1cm border all around the edge. Lightly brush the pastry edges with a little oil. Bake in the oven for 15 minutes.
While the tart is cooking pick and tear the basil leaves. Tear the mozzarella into small pieces.
Remove the tart from the oven and allow to cool for a few minutes. Gently press the pastry inside the border down and spread the pesto on top
Scatter the cherry tomatoes on top and sprinkle with a pinch of salt and pepper and the dried oregano. Lightly brush the pastry edges with a little oil. Bake in the oven for a further 20 minutes, until cooked through.
Remove the tart from the oven. Scatter over the torn basil and mozzarella. If you like you can finish with a drizzle of olive oil. Slice up and enjoy!

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