This is a traditional Caprese salad with a twist – served on puff pastry.
Caprese tart
Ingredients
- 1 x 400g packet puff pastry
- 1 large egg, lightly beaten
- 80ml (1/3cup) pesto
- 3 large ripe tomatoes, thinly sliced
- 3 mozzarella balls, thinly sliced
- 60ml (¼ cup) olive oil
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) Parmesan, freshly grated
- fresh basil leaves, to serve
Instructions
1
Preheat the oven to 200°C.
2
Roll out the pastry and place it on a baking tray. Brush with the egg and bake until crispy, puffed and golden, about 20 minutes. Remove from the oven and allow to cool completely.
3
Spread the pesto on the pastry and top with alternating slices of tomato and mozzarella.
4
Drizzle with the oil, season, and serve sprinkled with the Parmesan and basil.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
