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Puff Pastry Caprese Tart

Puff Pastry Caprese Tart

“Everything I do has a story to it,” says multi-award winning chef, Jackie Cameron. Try her Puff pastry caprese tart…

Puff Pastry Caprese Tart

Homemade pesto is so much nicer than bought, and in this puff pastry caprese tart, it's simply delicious. Recipes Puff Pastry Caprese Tart European Print This
Serves: 1 tart
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Puff pastry case
  • 400 g puff pastry
  • Basil pesto
  • 35 g fresh basil
  • 30 g salted butter
  • 125 ml olive oil
  • 2–3 cloves garlic
  • 50 g Parmesan or pecorino cheese, finely grated
  • 50 g pine nuts (pine kernels) or flaked almonds
  • salt and freshly ground
  • black pepper, to taste
  • Caprese tart
  • 10 ml salted butter
  • 24 cherry tomatoes, halved
  • pinch flaked salt
  • 2 sprigs fresh rosemary, finely chopped
  • splash balsamic vinegar
  • 20–30 thin slices mozzarella cheese
  • 40 ml basil pesto
  • 4 sundried tomatoes, soaked in boiling water and sliced
  • 2 buffalo mozzarella balls, torn into bite-sized pieces
  • To serve
  • fresh basil or rocket leaves
  • olive oil
  • balsamic vinegar
  • salt and freshly ground
  • black pepper, to taste


Puff pastry case

  1. Grease a 12 × 34 cm rectangular tart tin. Roll the pastry to fit the tin and press it in gently to cover the base and sides. Prick well with a fork. Place into the fridge for at least 30 minutes, to rest.
  2. Blind-bake the pastry case in a preheated oven at 200ºC for about 20 minutes, or until cooked. Set aside to cool before adding the filling.

Basil pesto

  1. Place the basil, butter, olive oil, garlic and grated cheese into a blender or processor and pulse to combine.
  2. Add the nuts and pulse until the correct consistency is reached.
  3. Season to taste with salt and pepper.

Caprese tart

  1. Heat a frying pan very well. Add the butter and when it starts to sizzle, add the halved cherry tomatoes. Season with the salt, rosemary and a splash of balsamic vinegar and cook until the tomatoes are just soft, but still holding their shape. Remove from the heat.
  2. Line the base of the pastry case with the thin slices of mozzarella cheese.
  3. Pour over the cooked cherry tomatoes.
  4. Drizzle with the basil pesto and scatter over the sliced sundried tomatoes.
  5. Top with the torn buffalo mozzarella.
  6. Place the tart tin on a baking tray and bake in a preheated oven at 220°C for 10–15 minutes, then pop it under the grill for 5 minutes, until the mozzarella is bubbling and golden.
  7. To serve: Remove the warm tart from the tin and place on a bed of fresh basil or rocket leaves. Drizzle over some olive oil and balsamic vinegar and garnish with salt and black pepper.

JackieC_1mbChef’s notes:

Homemade pesto is so much nicer than bought. When basil is in season, double or treble the quantities and make enough to store. It keeps well in a sterilised airtight container in the fridge.

Lightly toasting the nuts beforehand adds a lovely roasted flavour to the pesto. Spread on a baking tray and place in a 160°C oven for 10 minutes, or place in a heavy-based pan and toss over a gentle heat. Do not allow the nuts to burn. Flaked almonds are a more reasonably priced alternative to pine nuts, and just as delicious.

Baking with Jackie Cameron by Jackie Cameron (Struik Lifestyle)

Photographs: © Penguin Random House / Myburgh du Plessis

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