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
- Takes 50 mins
- 546 calories / serving
Ingredients
- 320g pack reduced fat ready-rolled puff pastry
- 4 tbsp green pesto
- 6-pack classic round tomatoes, thinly sliced
- 210g ball Creamfields mozzarella, drained and torn into small chunks
- 1 tsp extra-virgin olive oil
- 1 x 750g pack Tesco crispy potatoes
- fresh basil leaves, to garnish (optional)
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Shop ingredientsEach serving contains
- Energy
- 2280kJ 546.0kcal
- Fat
- 25g
- Saturates
- 10g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 63.7gProtein 13.1gFibre 8.0g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- 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 3 tbsp 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 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.
- After the tart has been cooking for 10 mins, tip the potatoes onto a baking tray, stir through the remaining 1 tbsp pesto and place on the top shelf of the oven. Cook for 20-25 mins until crispy. Alternatively, air fry for 10-12 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.
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