- Basil pesto 1/2 cup + extra to serve
- Capers 2 tbsp
- Cherry tomatoes, halved 1/2 cup
- Egg yolk 1 lg
- Flaky salt to garnish Optional
- Frozen puff pastry 2 sheets
- Heavy cream 2 tbsp
- Olive oil 4-6 tbsp
- Ricotta cheese 1/2 cup
- Salt and pepper To taste
- Shredded mozzarella cheese 1 cup
- Water 1 tbsp
Are you ready for fall feasts? These Tomato Caper Tarts are the perfect way to get a little saucy this autumn (or a lot, we don’t judge)! Spread a fresh and juicy sauce of our Chopped Tomatoes on some puff pastry and top with pesto, goat cheese, capers, and sliced tomatoes for a burst of tangy, robust, salty flavors.
Directions:
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Let the puff pastry thaw on the countertop enough so that you can unroll it without it breaking.
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Preheat the oven to 425 and line two sheet pans with parchment paper.
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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.
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Spread about 1 TBSP Pesto on each puff pastry rectangle, then spoon on 1 TBSP of Pomì Finely Chopped Tomatoes.
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Sprinkle with mozzarella and sliced cherry tomatoes and season with salt and pepper and drizzle with olive oil.
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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.
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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.
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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.