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4.2 from 336 votes

Caprese tart with roasted tomatoes

This Caprese tart recipe is perfect for easy lunches and fast dinners. Flaky puff pastry, mozzarella, roasted tomatoes and fresh basil? Yes please!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Course: Dessert , Lunch , Others
Cuisine: Vegan

Ingredients

for the roasted tomatoes
  • 10 to matoes sliced into 1cm slices
  • 2 tablespoons olive oil
  • sea salt flakes
  • black pepper
for the tart
  • 1 roll ready-made puff pastry, defrosted
  • 200 g buffalo mozzarella/fior di latte sliced into 1/2 cm slices
  • 1 egg beaten
  • fresh basil leaves

Instructions

    Cup of Yum
  1. Pre-heat the oven to 200°c.
  2. Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Season with salt and pepper and place in the oven.
  3. Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.
  4. Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.
  5. To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.
  6. Place the tomatoes and mozzarella on the pastry, alternating between the two.
  7. Brush the edges of the pastry with the beaten egg.
  8. Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
  9. Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
  10. Remove from the oven and top with the fresh basil leaves. Serve immediately.