We made this a few nights ago when neither of us felt up to cooking a big meal, and oh my goodness. It was like we had died and gone to heaven. SO delicious. We adapted this recipe for effortless caprese tarts from FussFreeCooking, and I know already this is something we will be making again. (I know, I know. I will never get tired of the caprese combo. It's delicious.)
Ingredients:
1 sheet puff pastry (sold in the frozen section at the grocery store in packs of two sheets)
1 medium tomato
1/2 cup fresh mozzarella
6-8 leaves fresh basil
Freshly ground black pepper
Directions:
1. Preheat the oven to 350 degrees.
2. Line a baking sheet with foil. Cut the puff pastry (which needs to be at least partially thawed, though it doesn't need to be all the way) into thirds and roll the edges up just a little.
3. Dice the tomato and remove the seeds and juice. (It's okay if there is still a little bit, but you mostly don't want the puff pastry to get soggy when you cook it!)
4. Tear or cut the mozzarella into small pieces.
5. Tear or cut the basil leaves apart.
6. Arrange the mixture of basil, mozzarella and cheese onto the dough, and top with a few turns of freshly ground black pepper.
7. Bake for 15-20 minutes or until the puff pastry is golden and the cheese is melted.
8. Enjoy! This makes enough for two, for a "light meal" (to borrow a phrase from the original recipe) or would make a fantastic appetizer for more people.
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| Yum! |
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That looks sooo yummy! Puff pastry and I don't always get along, though. : (
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