Vibrant Caprese Tart with Basil Drizzle

Flaky puff pastry topped with juicy tomatoes, fresh mozzarella, and a bright homemade basil oil. A caprese salad on a golden crust—an easy, elegant way to celebrate a summer tomato harvest.

Print Recipe

Prep Time 15

Cook Time 25

Course Appetizer

Cuisine Italian

Servings 6 servings

Ingredients

1 sheet puff pastry thawed
4 to 5 medium ripe tomatoes sliced
8 oz fresh mozzarella sliced
1/4 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze optional
Salt and freshly ground black pepper to taste
1 egg beaten (for egg wash)

Instructions

In a blender, combine the basil leaves and olive oil. Blend until smooth, then strain through a fine mesh sieve to remove the solids. Set the basil oil aside.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unfold the puff pastry onto the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center all over with a fork to keep it from puffing.
Arrange the tomato and mozzarella slices alternately within the scored border. Season with salt and pepper, then brush the pastry edges with the beaten egg.
Bake for 20 to 25 minutes, until the pastry is golden and crisp and the cheese is melted and bubbly.
Remove the tart from the oven and let it cool slightly. Drizzle the basil oil over the top, and add a drizzle of balsamic glaze if desired. Slice and serve.

Notes

The key to a crisp tart is dry tomatoes—slice them ahead, lay them on paper towels, and let them drain for a few minutes before assembling. Swap the mozzarella for burrata if you want something creamier, or use heirloom tomatoes in mixed colors for a beautiful presentation. Gluten-free puff pastry works well too. The basil oil keeps in the fridge for a few days; drizzle any extra over eggs or roasted vegetables. This tart is best the day it's made but can be gently rewarmed in a 350°F oven.