Caprese Puff Pastry (Print-Friendly Version)
# What You'll Need:
→ Vegetables
01 -
Thin slices from 1 or 2 beefsteak tomatoes
→ Pastry
02 -
One sheet of puff pastry, thawed
→ Seasonings
03 -
Black pepper
04 -
Kosher salt
→ Condiments and Flavorings
05 -
Fresh basil leaves
06 -
Balsamic glaze
07 -
Pesto, about a third of a cup
→ Dairy
08 -
Fresh mozzarella, 6 ounces
09 -
Parmesan cheese to sprinkle on top
→ Egg Wash
10 -
One egg beaten with a teaspoon of water
# Step-by-Step Directions:
01 -
Set the oven to 425 degrees F. Lay the puff pastry sheet on a baking sheet lined with parchment paper. Use a fork to poke holes all over to keep big bubbles from forming.
02 -
Slice the tomatoes thin. Put them on paper towels, sprinkle with kosher salt, and wait five minutes so the water comes out. Then blot them dry with more paper towels.
03 -
Spread pesto evenly on the pastry but leave about an inch without. Add the tomato slices next, then scatter the mozzarella over the top.
04 -
Use the beaten egg mix to paint the outer inch of the puff pastry so it turns glossy and golden when baked.
05 -
Slip it into the oven and bake for 20 to 25 minutes until the pastry is puffed up and golden.
06 -
Take it out of the oven. Drizzle some more pesto and balsamic glaze on top. Scatter fresh basil and sprinkle parmesan cheese. Cut into slices and enjoy while warm.
# Helpful Notes:
01 -
Make sure you pick fresh, good quality mozzarella and pesto for the best taste. Use as much balsamic glaze as you like. You can also try adding roasted veggies or prosciutto if you want.