Mediterranean Caprese Breakfast Tart
Discovering new ways and foods for breakfast is so fun. I came across this delightful recipe for a Mediterranean Caprese Breakfast Tart and its delicious and impressive. It has all the classic flavors that work perfect together of tomato, cheese and fresh basil.
The picture isn’t perfect, but the taste is
My husband and I are not tomato fans, for fresh tomatoes, but this Caprese is one we have often enough because it’s that’s good. The fresh basil is what makes it just kick with a fragrant peppery taste. It compliments the cheese and tomatoes perfectly.
The Mediterranean Caprese Breakfast Tart can be served fresh and hot or cold. My husband and I usually enjoy the leftovers of breakfast for our lunch. I just let the Caprese sit on the cookie sheet on top of the stove until lunch time.
Mediterranean Caprese Breakfast Tart
Ingredients
- 1 Large Sheet of Puff Pastry
- 30-36 Slices Fresh Tomato sliced thin
- 2 Tbsp Olive Oil
- 30-36 Slices Fresh Mozzarella sliced thin
- ¼ Cup Freshly Grated Parmesan Cheese
- ¼ Cup Fresh Basil leaves, torn
Instructions
Puff Pastry
- Preheat oven to 400°
- If using store bought Puff Pastry; remove one sheet from package and let thaw for about 40 minutes.
- Line a baking tray with parchment paper.
- Lay thawed Puff Pastry sheet flat on the parchment paper in the baking sheet.
- Using a fork, poke holes throughout the puff pastry leaving about an inch along the edges for a crust.
- Brush the Puff Pastry with 1 Tbsp of the Olive Oil.
- Bake for 10 – 15 minutes or until just golden brown. (This will keep you from having a soggy bottom on your Caprese)
Caprese
- Leave the oven at 400°
- While the Puff Pastry is thawing, thinly slice fresh tomatoes so that you have 30-36 slices.
- If your mozzarella is not sliced, slice the mozzarella to create 30-36 thin slices.
- Once your puff pastry has been prepared for the Caprese, Lay out three rows of cheese and tomato slices, alternating as you go. Sightly overlap to make sure you leave 1/2 – 1 inch border around the side. ( Cheese, tomato, cheese, tomato – on each row).
- Once all the rows are completed, drizzle the remaining Tablespoon of Olive Oil over the top and then sprinkle the parmesan cheese across the Caprese.
- Bake in the oven for 30-35 minutes or until golden brown.
- Remove the Baking sheet with the Caprese from the oven and sprinkle the torn Basil leaves across the top. Slice into serving pieces and serve warm.