This easy caprese tomato & olive tart uses prepared puff pastry to make a deliciously cheesy tart topped with mozzarella, tomatoes, olives, and basil. The perfect way to celebrate summer!
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14oz store-bought puff pastry, defrosted All-purpose flour, for dusting 1 pint cherry tomatoes, larger ones halved and smaller kept whole 2 teaspoons extra virgin olive oil Pinch kosher salt and freshly ground pepper 10-12 leaves of fresh basil, plus more for garnish 7 ounces dry mozzarella, shredded (2 cups) 3½ ounces Pearls Specialties Garlic Stuffed Queen Olives 3½ ounces Pearls Specialties Sliced Kalamata Greek Olives 2 ounces feta cheese, crumbled 1 egg 1 tablespoon balsamic glaze 2 tablespoons fresh oregano leaves
Preheat oven to 425°F. Dust a work surface with flour. Place the unfolded or unrolled puff pastry on the floured surface, dust with more flour, and use a rolling pin to smooth it out. Trim into a large rectangle (the dimensions will depend on your puff pastry). Use a pairing knife to score along each edge, creating a 3/4-inch border for the crust (put a cut just in the top layer of the puff pastry, but not piercing all the way through). Transfer to a parchment-lined baking sheet. Toss cherry tomatoes with olive oil, salt, and pepper. Sprinkle the puff pastry with grated mozzarella, leaving the scored border empty. Top cheese with basil leaves, cherry tomatoes and olives. Crumble feta over the top. In a small bowl, whisk egg with 1 tablespoon of water. Brush the exposed edge of the puff pastry with egg wash. Bake for 30 minutes, until crust is golden brown and flakey. Drizzle with balsamic glaze, sprinkle with oregano, slice, and serve warm.