Caprese-inspired puff pastry tart recipe
Top puff pastry with juicy tomatoes and creamy mozzarella for a fresh Mediterranean-inspired tart. Serve the tart with crispy pesto potatoes or a leafy green salad, if you fancy.
See method- Serves 4
- 15 mins to prepare and 1 hour to cook
- 536 calories / serving
Ingredients
- 3 large loose baking potatoes, cut into 2cm chunks
- 1 tbsp vegetable or extra-virgin olive oil, plus 1 tsp
- 4 tbsp green pesto
- 320g pack reduced fat ready-rolled puff pastry
- 6-pack classic round tomatoes, thinly sliced
- 210g ball Creamfields mozzarella, drained and torn into small chunks
- fresh basil leaves, to garnish (optional)
Each serving contains
- Energy
- 2245kJ 536.0kcal
- Fat
- 23g
- Saturates
- 9g
- Salt
- 0.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 63.6gProtein 14.2gFibre 7.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Rinse the cut potatoes under a cold tap, then pat dry with a clean tea towel. On a large baking tray, toss the potatoes in 1 tbsp oil and 1 tbsp pesto. Roast in the oven for 55 mins-1 hr, tossing occasionally, until golden and crisp.
- Meanwhile, unroll the pastry on its baking paper onto a large baking tray and score a 3cm border around the edge, taking care not to cut all the way through. Smooth the remaining pesto over the inside of the border and top with 4 columns of tomatoes, fanned on top of each other. Sprinkle over the mozzarella, top with a grind of black pepper and drizzle with the extra 1 tsp oil. Bake on the middle shelf of the oven for 35-40 mins until golden and risen around the edges. Set aside to cool for 5 mins.
- Cut the tart into 4 equal-sized pieces and serve immediately topped with fresh basil, if using, with the crispy pesto potatoes on the side. Leftovers will keep in an airtight container in the fridge for up to 3 days and can be enjoyed hot or cold.
- See more Tomato recipes
