Pesto Caprese Puff Pastry (Printable Version)
Flaky puff pastry with fresh mozzarella, juicy tomatoes, vibrant pesto, and a drizzle of balsamic glaze.
# Ingredients Required:
→ Pastry
01 -
1 sheet thawed puff pastry
→ Vegetables
02 -
1 to 2 beefsteak tomatoes, thinly sliced
→ Dairy
03 -
6 ounces fresh mozzarella
04 -
Parmesan cheese, for garnish
→ Condiments and Flavorings
05 -
⅓ cup pesto
06 -
Balsamic glaze
07 -
Fresh basil leaves
→ Seasonings
08 -
Kosher salt
09 -
Black pepper
→ Egg Wash
10 -
1 egg beaten with 1 teaspoon water
# Guide to Cooking:
01 -
Preheat oven to 425 degrees F. Place the thawed puff pastry sheet on parchment paper set on a baking sheet. Dock the pastry surface with a fork to prevent large bubbles.
02 -
Thinly slice tomatoes and arrange them on a paper towel. Lightly season with kosher salt and let rest for 5 minutes to draw out excess moisture. Pat dry with paper towel afterward.
03 -
Evenly spread pesto over the puff pastry, leaving a 1-inch border around edges. Layer the tomato slices over the pesto, followed by pieces of fresh mozzarella.
04 -
Brush the outer 1-inch border of the puff pastry with the beaten egg wash to create a glossy, golden crust upon baking.
05 -
Bake in the preheated oven for 20 to 25 minutes, or until puff pastry is crisp and golden brown.
06 -
Remove from oven. Drizzle additional pesto and balsamic glaze over the top. Garnish with fresh basil leaves and sprinkle with parmesan cheese. Slice into portions and serve warm.
# Extra Suggestions:
01 -
Use high-quality fresh mozzarella and pesto for optimal flavor. Adjust balsamic glaze quantity to taste. Optional additions include roasted vegetables or prosciutto.