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Butterdejstærte med tomat og mozzarella - Caprese butterdejstærte
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Puff Pastry Tart with Tomato and Mozzarella

Recipe for caprese puff pastry tart - crisp puff pastry with tomato, mozzarella and pesto.
Course Appetizer, Lunch, Starter
Cuisine Danish
Nøgleord Caprese, Puff pastry, Puff pastry tart
Total Time 30 minutes
Servings 4 servings
Calories 532kcal

Ingredients

  • 1 roll ready-rolled puff pastry
  • 130 g cream cheese
  • 3 large tomatoes, sliced
  • 1 ball fresh mozzarella
  • 4-6 tbsp green pesto - click here for the recipe
  • 7-8 sprigs fresh basil, leaves picked
  • 1 handful pine nuts
  • 1/2 tsp dried basil
  • Salt and pepper

Instructions

  • Unroll the puff pastry on a sheet of baking parchment and score it with a knife about 2 cm in from the edge, all the way round. Not deep - just a light score line.
  • Pre-bake the puff pastry in a preheated oven for 10 min. at 200°C, conventional oven (top and bottom heat).
  • Meanwhile, toast the pine nuts in a dry frying pan.
  • Let the puff pastry cool slightly, then spread the base with the cream cheese and season with dried basil, salt and pepper.
    You can dip the spoon in boiling water as you go, – it makes spreading the cheese much easier.
  • Scatter the basil leaves over the top - keep a few back for serving - then arrange the tomato slices on top.
  • Tear the mozzarella into pieces and scatter it over the tomatoes, then bake the tart for a further 12-14 minutes - still at 200°C.
  • Top the slightly cooled puff pastry tart with pesto, a few extra fresh basil leaves and the toasted pine nuts - and season with freshly ground pepper.

Nutrition

Calories: 532kcal | Carbohydrates: 28g | Protein: 14g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 58mg | Sodium: 550mg | Potassium: 321mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1806IU | Vitamin C: 13mg | Calcium: 227mg | Iron: 2mg