Peach Caprese Tart with Puff Pastry

Peach caprese tart with heirloom tomatoes, mozzarella and peaches is layered on top of buttery puff pastry and finished with basil and balsamic.

Lets make the caprese tart.  First, gather all of  your Ingredients!

Roll out the thawed puff pastry slightly on a floured surface

Use a knife to score a border around the pastry and use a fork to dot holes in the center of the pastry to prevent it from  puffing up.

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.

Place sliced tomatoes onto paper towels and sprinkle with salt. After 15-20 minutes, blot excess moisture with paper towels.

Layer the tomato slices, sliced peaches and sliced mozzarella onto the puff pastry,  leaving room around the border.

Bake the caprese tart for 25-28 minutes until the pastry is  golden brown  and cheese has melted.

Garnish the tomato tart with drizzle of basil oil, drizzle of  aged balsamic and  fresh basil leaves.

Find the full recipe for Peach Caprese Tart on Linked below!