Caprese Pastry
Pizza meets salad in this quick and summery caprese pastry recipe! It’s the perfect light summer supper or easy appetizer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
Ingredients
Scale
- 3–4 plum tomatoes, sliced thinly
- 2 tablespoons olive oil
- Pinch of sea salt
- 1/2 pound of the freshest, creamiest mozzarella you can find
- 1 roll of puff pastry, defrosted
- 1/2 cup chopped basil leaves
- Fresh ground pepper
- Olive oil for drizzling
Instructions
- Preheat oven to 425. Lay the tomatoes in a single layer on a foil-lined rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and roast until soft, about 30 minutes. Cool slightly and turn oven down to 400.
- Place defrosted pastry on a piece of parchment or a silicone baking sheet. Roll a few times with a rolling pin and transfer the whole thing to a rimmed baking sheet.
- Place the tomatoes and cheese in four slightly overlapping rows. Drizzle with olive oil, grind some pepper on top and bake until pastry is puffed and golden, about 15 minutes.
- Cool slightly, scatter basil leaves on top, drizzle with a little more oil, grind on some pepper, cut into squares and serve.
Find it online: https://www.framedcooks.com/caprese-pastry/