Caprese Tarts (with a touch of feta)

I wanted to do a little twist on one of my favourite salads, the caprese salad. The caprese salad is  just a simple combination of tomato, mozzarella and fresh basil.  I used the same ingredients but decided to make into a little pastry instead. This recipe makes three tarts.

What to use

1/2 sheet of puff pastry (divided into three squares)

3 tsps of pesto

1/2 large tomato (sliced thickly)

3 tbs fresh basil leaves (julienned)

3 slices of feta cheese (tomato & basil flavoured preferably)

1 egg (whisked with 1 tsp of water to make egg wash)

dried oregano

Sea salt

black pepper

What to do

Preheat oven to 400 degrees.  Layer a baking tray with parchment paper.  Thaw out 1/2 sheet puff pastry and divide into three rectangles and place on baking tray. Be sure to leave a few inches between each rectangle.

Spread 1 tsp of pesto in the center of each rectangle.  Add one thick slice of tomato to each.  Sprinkle a little salt and pepper on each slice of tomato. Add some chopped basil, a thick slice of mozzarella, a little more basil and top with a slice of feta cheese.

Brush edges of each rectangle with egg wash and top each with a sprinkle of oregano. Bake for 15 minutes or until golden brown.

Before they hit the oven….

Out of the oven….

tomato and mozzarella tarts

Close up…

Ready to dig in…

Ridiculously easy and absolutely delicious!

!!!!Updated to add new photo!!!

I couldn’t resist making these again the following night.  Just a little variation in presentation….


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