The Caprese Savory Tart is a vibrant masterpiece that brings together the classic flavors of Italy in every bite. Juicy tomatoes, creamy mozzarella, and fragrant basil are nestled in a flaky, golden crust for a dish that’s as stunning as it is delicious. With just 30 minutes of prep and 50 minutes of baking, this tart is surprisingly simple yet feels indulgent. Perfect for brunch, lunch, or a light dinner, it’s a crowd-pleaser that balances rich textures with fresh, zesty flavors.
Each slice offers a delightful contrast—crispy pastry, soft cheese, and bursts of tangy tomato, all tied together with a hint of aromatic basil. The tart’s 1 hour 20-minute total time is well worth it for a dish that’s both comforting and elegant. Whether you’re hosting friends or treating yourself, this recipe promises a taste of summer on your plate, no matter the season.
Ingredients for Caprese Savory Tart
- Roasted Tomatoes:
- 8 tomatoes, sliced 1 cm thick
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Tart:
- 1 sheet frozen and defrosted puff pastry (store-bought or homemade)
- 2 cups (16oz/454g) buffalo mozzarella, sliced 1 cm thick (substitute with regular mozzarella if needed)
- 1/4 cup (2 ½ oz/71g) pesto (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh basil, for garnish (optional)
Step-by-Step Instructions
- Roast the Tomatoes: Preheat your oven to 425°F (220°C). Place the sliced tomatoes on a large baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes until soft and caramelized around the edges. Remove from the oven and let cool.
- Prepare the Tart Crust: Turn the oven down to 400°F (200°C). Line a baking tray with parchment paper. Place the puff pastry sheet on the tray. Using a thin knife, score a 1/2-inch border around all 4 edges to create the crust. Bake for 8-10 minutes until lightly browned and slightly puffed.
- Assemble the Tart: Spread the pesto evenly across the pre-baked crust. Layer the roasted tomatoes and mozzarella slices on top. Brush the outer edges of the tart with the beaten egg wash.
- Bake the Tart: Place the assembled tart back in the oven and bake for 15-20 minutes, or until the pastry is golden and crisp and the cheese has melted.
- Serve: Allow the tart to cool slightly, then garnish with fresh basil if desired. Cut into 12 squares and serve. Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
Perfect Pairings: Serving Suggestions
This Caprese Savory Tart shines as a centerpiece for brunch, lunch, or a light dinner. Pair it with a crisp arugula salad dressed with lemon and olive oil for a refreshing contrast. For a heartier meal, serve alongside grilled chicken or a bowl of tomato basil soup. Don’t forget a glass of chilled white wine or sparkling water with lemon to complete the experience!
Storage & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the tart in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through and crispy. For a quick fix, microwave individual slices for 20-30 seconds, though the crust may lose some crispiness.
Recipe Variations to Try
Switch up the flavors by using sun-dried tomato pesto instead of traditional basil pesto. For a richer twist, add a sprinkle of crumbled goat cheese or grated Parmesan before baking. If you’re feeling adventurous, swap the mozzarella for burrata for an extra creamy finish. Vegetarian? This recipe is already perfect as is!
Time-Saving Hacks
Short on time? Use store-bought roasted tomatoes or sun-dried tomatoes to skip the roasting step. Opt for pre-made pesto to save even more prep time. If you’re serving a crowd, bake the tart crust and roast the tomatoes a day ahead, then assemble and bake just before serving.
Essential Equipment Notes
For best results, use a rimmed baking sheet to catch any juices from the tomatoes while roasting. A parchment-lined tray ensures the puff pastry doesn’t stick and makes cleanup a breeze. A pastry brush is ideal for evenly applying the egg wash, but a folded paper towel works in a pinch.
Caprese Savory Tart
Ingredients
Roasted Tomatoes
- 8 tomatoes, sliced 1 cm thick
- 2 tablespoons olive oil
- salt
- pepper
Tart
- 1 sheet frozen and defrosted puff pastry
- 2 cups buffalo mozzarella, sliced 1 cm thick 16oz/454g
- 1/4 cup pesto 2 ½ oz/71g
- 1 egg, beaten for egg wash
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Place the sliced tomatoes on a large baking tray, then drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until the tomatoes are soft and caramelized around the edges. Remove from the oven and allow to cool while preparing the tart’s crust.
- Turn the oven down to 400°F (200°C). Line a baking tray with parchment paper. Place the puff pastry sheet on the lined tray. Using a small thin knife score the edges of the pastry, creating a 1/2 inch border around all 4 edges of the tart. This will create the crust of the tart when baking. Bake the crust as is for 8-10 minutes until lightly browned and slightly puffed.
- Spread the pesto all across the base of the pre-baked tart. Layer on the roasted tomatoes and mozzarella slices. Once the whole tart has been topped brush the outer edged of the tart with egg wash. Place the assembled tart back in the oven and allow to bake for 15-20 minutes or until the pastry is golden and crisp and the cheese has melted. Allow to cool slightly then garnish with fresh basil. Cut into 12 squares and serve. Cover and store the tart in the fridge for up to 3 days. To reheat, toast in the oven or warm in the microwave.
