Tomato Caper Tarts
VegetarianPreparation Time: 10 min
Cooking Time: 20 min
Serves 2
INGREDIENTS
- 1 Box (2 Sheets) Frozen Puff Pastry
- 1/2 C Basil Pesto + extra to serve
- 1/2 C Pomi Finely Chopped Tomatoes
- 1 C Shredded Mozzarella Cheese
- 1/2 C Cherry Tomatoes, halved
- 4-6 TBSP Olive Oil
- Salt and Pepper to Taste
- 1/2 C Ricotta Cheese
- 2 TBSP Heavy Cream
- 2 TBSP Reese’s Non Pareil Capers
- Flaky Salt to garnish, optional
- 1 Lg Egg Yolk
- 1 TBSP Water
DESCRIPTION
This Tomato Caper Tarts with puff pastry is a simple, tasty appetizer for a casual dinner party or a light lunch. Oh what a delicious combinaton of flavors!
DIRECTIONS
1. Let the puff pastry thaw on the countertop enough so that you can unroll it without it breaking.
2. Preheat the oven to 425 and line two sheet pans with parchment paper.
3. Cut 6 rectangles from each sheet of puff pastry and score a border around each rectangle about 1/2″ from the edge. Use a fork to poke holes in the pastry inside of the score marks.
4. Spread about 1 TBSP Pesto on each puff pastry rectangle, then spoon on 1 TBSP of the Pomi tomatoes.
5. Sprinkle with mozzarella and sliced cherry tomatoes and season with salt and pepper and drizzle with olive oil.
6. Whisk together the egg yolk and water, then brush the edges of the pastry with the egg wash. Bake at 425 for 15-18 minutes, or until puff pastry is flaky and golden brown.
7. While the pastry is baking, add the ricotta, 2 TBSP Olive Oil, heavy cream, and salt and pepper to a medium mixing bowl. Mix with a hand mixer until smooth, light, and fluffy.
8. Remove pastry from the oven, dollop with whipped ricotta and an extra spoonful of pesto. Sprinkle with capers and flaky salt. Serve immediately or at room temperature.
Recipe Creator: Liz Buuck @buuckfarmsbakery
2. Preheat the oven to 425 and line two sheet pans with parchment paper.
3. Cut 6 rectangles from each sheet of puff pastry and score a border around each rectangle about 1/2″ from the edge. Use a fork to poke holes in the pastry inside of the score marks.
4. Spread about 1 TBSP Pesto on each puff pastry rectangle, then spoon on 1 TBSP of the Pomi tomatoes.
5. Sprinkle with mozzarella and sliced cherry tomatoes and season with salt and pepper and drizzle with olive oil.
6. Whisk together the egg yolk and water, then brush the edges of the pastry with the egg wash. Bake at 425 for 15-18 minutes, or until puff pastry is flaky and golden brown.
7. While the pastry is baking, add the ricotta, 2 TBSP Olive Oil, heavy cream, and salt and pepper to a medium mixing bowl. Mix with a hand mixer until smooth, light, and fluffy.
8. Remove pastry from the oven, dollop with whipped ricotta and an extra spoonful of pesto. Sprinkle with capers and flaky salt. Serve immediately or at room temperature.
Recipe Creator: Liz Buuck @buuckfarmsbakery