Peach caprese tart is what summers are made for! Thinly heirloom tomatoes and slices of sweet peaches are layered on top of puff pastry with generous slices of mozzarella. The puff pastry makes this tart a breeze but there are a few steps to do beforehand to ensure a crisp buttery crust. Once finished, garnish the heirloom tomato tart with a drizzle of sweet aged balsamic and bright basil oil.
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🍑 About the Recipe
I have to admit that this caprese tart may have been one of the more delicious things I've made recently Once tomatoes are in season, it's all over! I happily horde heirloom tomatoes for as long as I can and cherish the season to the best of my ability.
Similar to a summery stone fruit caprese salad, slices of heirloom tomatoes are layered with mozzarella and sliced peaches. The combination of the sweet stone fruit and heirloom tomatoes offers a sweet and savory bite.
Once the tomato mozzarella tart is golden brown and cheese has melted, garnish the puff pastry tart with a drizzle of aged balsamic (or a sweet balsamic glaze will work too) and few dollops of bright basil oil.
📋 Ingredients
- Puff Pastry: This is such a versatile staple to keep in the freezer for all sorts of recipes such as these mini puff pastry spinach bites and this easy apple strudel. I always keep a box or two in the freezer for easy tarts!
- Heirloom Tomatoes: Use a variety of colors and sizes for a colorful tomato tart. But do take the time to pat the tomato slices dry so prevent the pastry from getting soggy.
- Peaches: Use ripe peaches that have slightly give when pressed into the flesh. You can also use nectarines, plums or cherries.
- Mozzarella: When it comes to cheese, use a low moisture mozzarella for the puff pastry tart which means that the mozzarella will be air sealed and not in brine and will be drier. This also helps prevent the puff pastry from getting too soggy.
- Fresh Basil: Summertime is the perfect time to use up that aromatic fresh basil for both the basil oil and a few leaves for garnish.
- Olive Oil: This is the time to use that delicious extra virgin olive oil for the basil oil.
- Aged Balsamic: Optional but highly recommended, finish the caprese tart with a drizzle of sweet aged balsamic or balsamic glaze
- Flaky Sea Salt: Tomatoes can handle the salt and a final sprinkle of flaky sea salt is a lovely addition with a bit of texture and crunch.
See recipe card for full information on ingredients and quantities.
🌿 Substitutions and Variations
- Instead of basil, make an herb oil with other tender herbs such as mint, parsley or cilantro or any combination of the herbs.
- Add your favorite in season stone fruits instead of peaches, such as nectarines, plums or even pitted cherries!
- If heirloom tomatoes aren't available, substitute with Roma tomatoes, vine tomatoes and halved cherry tomatoes.
- Instead of cows milk mozzarella, use buffalo milk mozzarella.
⏲️ Instructions
Step 1. Roll out the puff pastry slightly and use a knife to score a border around the puff pastry and use a fork to dot holes in the center of the pastry to prevent puffing up.
Step 2. Pre-bake the puff pastry at 400 degrees Fahrenheit for 10 minutes until lightly golden. Then remove and let cool. The pastry will puff up but will deflate as it cools.
Step 3. Place sliced tomatoes onto paper towels and sprinkle with salt. After 15-20 minutes, blot excess moisture with paper towels.
Step 4. Layer the tomato slices, sliced peaches and sliced mozzarella onto the puff pastry, leaving room around the border.
Step 5. Bake the caprese tart for 25-28 minutes until the pastry is golden brown and cheese has melted.
Step 6. Garnish the tomato tart with drizzle of basil oil, drizzle of aged balsamic and fresh basil leaves.
📍 Recipe Tips
Tomatoes and puff pastry do not cook at the same rate and since tomatoes have a lot of water, they can make the bottom of the puff pastry tart soggy and undercooked. Even though this caprese tart is fairly simple to put together, there are a few things to prep beforehand to ensure a crisp buttery crust.
- Slice tomatoes and place them on top of several layers of paper towels. Sprinkle with salt and let them sit while you prep the other ingredients.
- Pre-bake puff pastry at 4oo degrees Fahrenheit until lightly pale/golden brown. It will puff up at first but then deflate. This gives the bottom of the tart a head start.
- Use low moisture mozzarella to prevent excess moisture.
- If the crust is browning too quickly, cover with foil for the last few minutes.
Recipe FAQs
Depending on the toppings you should pre bake a puff pastry tart. If the toppings have moisture, such as tomatoes, pre bake the puff pastry for 10 minutes at 400 degrees Fahrenheit.
Tomato tart freezes very well. Once baked, let the tart cool completely, then tightly wrap in plastic wrap and place in a resealable plastic bag and freeze.
To keep a the bottom of puff pastry crisp and butter, make sure to pre bake the puff pastry for 10 minutes. In addition, blot away any excess moisture from toppings to keep the pastry dry and crisp.
🍅 More Delicious Tomato Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Peach Caprese Tart
LittleFerraroKitchen.com
Equipment
Ingredients
Peach Caprese Tart
- Flour for dusting
- 1 sheet puff pastry thawed
- 3 medium sized heirloom tomatoes cut into ¼ inch slices
- 1 peach sliced thin
- 6 ounces low moisture mozzarella
- Olive oil for drizzling for drizzling
Toppings
- ¼ cup olive oil
- ½ cup basil leaves + more for garnish
- Reduced balsamic or balsamic glaze
- Flaky sea salt such as fleur de sel
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a lightly floured surface, unfold puff pastry and dust with flour on top. Use a rolling pin to gently roll pastry so it is a bit thinner.
- Line a 9 x 13 sheet pan with parchment paper and place puff pastry onto pan. If there is excess dough hanging, cut it off so the pastry sits in the pan nicely.
- Use a knife to score a half inch border around the pastry and use a fork to dock holes all over the middle of the pastry. This will help prevent puffing up. Pre bake the puff pastry for 10 minutes until lightly golden brown. Once done, remove from oven and let cool for 15 minutes. The pastry will have puffed but will deflate as it settles.
- Meanwhile, place the sliced tomatoes on a paper towel lined plate and sprinkle with salt. Let tomatoes sit for at least 15-20 minutes. Then press the tomatoes with more paper towels to soak up excess moisture.
- Layer the sliced tomatoes, peaches and mozzarella onto the puff pastry. Drizzle with olive oil and sprinkle everything with salt and bake for 25-28 minutes, until the pastry is lightly golden brown and cheese has melted.
- While the tart bakes, make the basil oil by blending the olive oil and basil leaves together. Once the tart is finished baking, remove it from oven and let cool for 5 minutes.
- Garnish the caprese tart with dollops of basil oil, drizzle of aged balsamic and fresh basil leaves.
Notes
- Use any variety of tomatoes, just be sure to drain and press with paper towels to remove excess moisture.
- Use low moisture mozzarella to prevent excess moisture.
- If the crust is browning too quickly, cover with foil for the last few minutes.
Blake says
My neighbor gave me some giant juicy peaches so we did this recipe along with another recipe from this site. We lit up the grill and did the the https://littleferrarokitchen.com/charred-peaches-with-vanilla-honey-labneh-and-pomegranate/. It was a Blake and the giant PEACH weekend.
FamilyCook says
I found beautiful peaches and did a google search and saw the Peach Caprese Tart while still shopping. I grabbed some frozen puff pastry and it was almost ready to be used by the time i got home. This Tart came together real quick and I used our Pizza stone to cook it on. Next time I will follow samantha's recipe closer and use a sheet pan. Mine did turn out OK but it would have been better with the sheet pan.