The Tart My Guests Ask for Again — Peach Caprese Tart
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
- Calories
- 411 kcal
- Carbs
- 24.00 g
Ingredients
- —Flour (for dusting)
- 1 sheetpuff pastry (thawed)
- 3 mediumheirloom tomatoes (cut into 1/4 inch slices)
- 1peach (sliced thin)
- 6 ounceslow moisture mozzarella
- —Olive oil for drizzling
- 1/4 cupolive oil
- 1/2 cupbasil leaves + more for garnish
- —Reduced balsamic or balsamic glaze
- —Flaky sea salt (such as fleur de sel)
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit.
- 2
On a lightly floured surface, unfold puff pastry and dust with flour on top. Use a rolling pin to gently roll pastry so it is a bit thinner.
- 3
Line a 9 x 13 sheet pan with parchment paper and place puff pastry onto pan.
- 4
Score a half inch border around the pastry and dock holes all over the middle. Pre bake for 10 minutes until lightly golden brown.
- 5
Let it cool for 15 minutes.
- 6
Prepare the tomatoes by sprinkling salt on them and letting them sit for 15-20 minutes.
- 7
Layer tomatoes, peaches, and mozzarella on pastry. Drizzle with olive oil, sprinkle with salt, and bake for 25-28 minutes.
- 8
Make the basil oil by blending olive oil and basil leaves together.
- 9
Garnish the tart with basil oil, balsamic, and fresh basil leaves.