Hello peeps ♡
I love late summer with its great tomato harvest! You can easily create brilliant recipes with those sun-ripened tomatoes, just like this one: Puff Pastry Caprese Tart with Marinated Tomatoes, Burrata Cheese & Basil Pesto ♡
This cheesy recipe, I have chosen a combination of mozzarella, burrata and parmesan, is really simple, quick to prepare, extremely aromatic and sooo delicious ♡
The great aroma comes mainly from the sun-ripened cocktail tomatoes, which are marinated in a herb marinade. Together with the different types of cheese (mozzarella, burrata and parmesan), a fresh basil pesto and roasted pine nuts, a great taste is guaranteed!
The cocktail tomatoes are halved and then placed in a marinade consisting of finely grated garlic, olive oil, herbs, salt and pepper. This makes the summery taste.
I cut the puff pastry into squares of the same size and topped each tart with 1 tbsp grated mozzarrella and 1 heaped tbsp marinated tomatoes. Sprinkle everything with a pinch of salt and herbs and drizzle with olive oil - now these little delicacies are ready for the oven, where they stay until they are golden brown and “puffy”.
For the pesto I have chosen a very classic variant consisting of basil, olive oil, garlic, pine nuts, salt, pepper and parmesan cheese. You can find all the ingredients and steps in the recipe block down below.
Here is the recipe:
Puff Pastry Caprese Tartes
- hand blender
For the marinated tomatoes
- 250 g cocktail tomatoes red and yellow
- 2 tbsp olive oil
- 1 tbsp dried herbs here: a mix of oregano and basil
- 2 tbsp chopped fresh herbs here: basil, thyme & oregano
- 1 clove of garlic finely grated
- a pinch of salt
- a pinch of ground pepper
For the pesto
- 50 g basil
- 125 ml of olive oil
- 40 g pine nuts plus 30 g for topping
- 50 g of parmesan cheese finely grated
- 1 clove of garlic
- a pinch of salt
- a pinch of ground pepper
- optional: some cold water if the pesto is too thick
- 1 roll of puff pastry preferably frozen
- 1 buratta
- 90 g grated mozzarella
- 2 tbsp olive oil to sprinkle the tart
- some basil & oregano for sprinkling the tart; Amount at will
- some coarsely ground pepper for sprinkling the tart; Amount at will
- a bit of salt for sprinkling the tart; Amount at will
- 30 g pine nuts for sprinkling the tart
- First marinate the tomatoes: To do so, wash cocktail tomatoes, cut in half and add to a bowl. Peel garlic and grate finely using a vegetable grater. Now add olive oil, herbs, salt, pepper and finely grated garlic to the bowl with tomatoes and mix gently with a spoon. The tomato halves should be completely moistened with the marinade. Set the bowl aside.
- Now prepare the pesto: To do this, roast the pine nuts (40 g for the pesto and 30 g for the topping = a total of 70 g) in a pan without oil and allow to cool a little. Then weigh out 30 g for the topping and set aside, use the remaining 40 g for the pesto.
- In a container combine basil, olive oil, garlic, pine nuts, salt and pepper, and blend until a creamy and homogeneous mixture is obtained. Then add the finely grated parmesan cheese and stir with a spoon (do not blend any more!). The parmesan gives the pesto a somewhat coarser consistency. Cover the pesto and place in the fridge. Tip: If the pesto is still too thick, you can simply add a little bit more water (see list of ingredients).
- Preheat the oven to 200ºC at top and bottom heat.
- Roll out the frozen puff pastry and cut into 9 small squares of the same size. Don't wait too long here: Warm pastry dough is very hard to handle. What is more, the puff pastry will not rise optimally during baking!Tip: If you cannot get frozen puff pastry, simply freeze your puff pastry 1-2 hours before processing.
- Now distribute 1 tablespoon each of grated mozzarella and 1 heaped tablespoon of marinated tomatoes on the squares. Then sprinkle with a pinch of salt and herbs and drizzle with olive oil. If there are a few tomatoes left, simply divide them into the squares.Bake the puff pastry tartes in the oven for about 20 minutes or until the cheese has melted and the puff pastry has turned golden brown and nicely "puffy".
- Take the burrata cheese out of the refrigerator, tear it into pieces and use it to garnish the hot tarts. Refine with pesto, a pinch of freshly ground pepper and herbs. Finally, sprinkle the roasted pine nuts over the top. Serve hot or enjoy cold. Bon Appetit ♡