This is as easy as a meal can get. Store bought puff pastry, tomatoes and mozzarella. A few sprinkles of parmesan cheese on the bottom and a few more of basil on top. That's it, dinner is served. Most (or all) of these ingredients are staples in my house, and quite frankly, one cannot go wrong with this classic combination of flavours. This tart can be made year around, but is specially good during the summer months when tomatoes are at their pick.
The recipe bellow is for one tart, using half a package of puff pastry. This is a super easy tart to make and it's best eaten straight after it's baked. It can be served as a side dish for a chicken dinner, or paired with some grilled vegetables for a vegetarian main meal.
Quick Caprese Tart Recipe:
serves 4 as a side or 2 as a main dish
You will need:
1 sheet of puff pastry, thawed (half a package)
1/4 cup of shredded parmesan cheese
1 large beefsteak tomato (If using smaller tomatoes such as on-the-vine or roma, you might need more than one)
8 oz of fresh mozzarella
a handful of fresh basil, roughly chopped
flour for dusting
Preheat oven to 375 degrees.
Dust a flat surface with flour and roll the puff pastry with a rolling pin until it is about 9x10 inches.
Using a knife, trace a line around the pastry making a board of about 1/2 inch. Place the puff pastry on a baking sheet and pierce the bottom several times with a fork. Bake for 10-15 minutes, until just lightly golden.
While the pastry is baking, slice the mozzarella and dry well with a paper towel. Slice the tomato in a way that will better fit the pastry. In the picture, I used one large beefsteak tomato cut in half and the sliced.
Sprinkle the partially baked pastry with the parmesan cheese and cover with alternating pieces of tomato and mozzarella. Return it to the oven for 10-15 more minutes, until the cheese starts to melt and the pastry is golden brown. Top tart with basil and serve immediately.