Ingredients
Base
- 375 g ready-rolled puff pastry
Toppings
- 3 tbsp red pesto (sundried-tomato pesto)
- 400 g tomatoes, thinly sliced
- 30 g capers, drained
- 50 g cream cheese
Instructions
- Preheat Oven: Preheat the oven to 180°C Fan (350°F). Prepare your baking tray by lining it with the baking paper that comes with the puff pastry to prevent sticking.
- Score Pastry: Unroll the puff pastry onto the baking paper on the tray. Using a sharp knife, score a 1cm border around the pastry edge carefully, ensuring you do not cut all the way through, to allow the edges to rise evenly.
- First Bake: Place the pastry in the preheated oven and bake for 15 minutes until it starts to puff and turn lightly golden.
- Press Pastry Middle & Add Pesto: Remove the pastry from the oven. Using the back of a spoon or a fish slice, gently press down the puffed-up middle section of the pastry without breaking it. Spread the red pesto evenly over the pressed middle, avoiding the scored border to keep it puffed.
- Arrange Tomatoes & Capers: Layer the thinly sliced tomatoes evenly over the pesto and scatter the drained capers on top to add bursts of salty flavor.
- Add Cream Cheese & Final Bake: Dot small spoonfuls (about 1/2 tsp each) of cream cheese all over the tart evenly. Return the tart to the oven and bake for an additional 15-20 minutes until the tomatoes are cooked and the pastry is golden brown and crisp.
Notes
- Use ripe but firm tomatoes for best results to prevent the tart from becoming soggy.
- Red pesto can be substituted with basil pesto or tapenade for different flavor profiles.
- The cream cheese adds a tangy richness; you can replace it with ricotta or goat cheese if preferred.
- Best served warm but can be enjoyed at room temperature as well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
