We love this Caprese puff pastry. Flaky puff pastry is layered with fresh basil pesto, juicy ripe tomatoes, fresh mozzarella and a drizzle of balsamic glaze. It makes a simple weeknight dinner or an elegant summer appetizer.
This truly tastes like a sheet pan of summer.
This puff pastry is spread with bright basil pesto, piled with ripe tomatoes, dotted with fresh mozzarella and finished with a silky balsamic glaze and a sprinkle of Parmesan. The combination is bright, buttery and irresistibly summery.
I’m a little obsessed with anything made from puff pastry — pizza, tarts, hand pies, even as a soup topper or dessert. It’s a fantastic shortcut that feels special: easy to use, flaky, buttery and crisp every time.
Over the years I’ve made many versions of puff pastry pizza. One favorite is a weeknight white pizza, but this Caprese-style tart leans into pesto, basil and balsamic for a fresh, bright result.
I start with my go-to pesto — homemade if possible, though a good store-bought pesto works, too. Spread it across the puff pastry as the sauce; it pairs perfectly with tomatoes and mozzarella and adds depth of flavor.
For the tomatoes, use ripe slices and sprinkle them lightly with salt on a paper towel for a few minutes to draw out excess juice. Pat them dry before arranging on the pastry to prevent sogginess.
Instead of thick slices, tear fresh mozzarella into small pieces. Tearing distributes the cheese more evenly, keeps the pastry from being weighed down and helps avoid excess moisture. If you prefer, you can also use grated mozzarella or an Italian blend.
Bake the puff pastry for roughly 20–25 minutes until it’s golden and crisp. When it comes out of the oven, drizzle with balsamic glaze, add extra pesto if desired, sprinkle Parmesan and scatter fresh basil over the top. It’s an easy, impressive dish for dinner or entertaining.
While puff pastry is best right from the oven, leftover slices reheat well for lunch the next day. The crust loses a bit of its peak flakiness but remains delicious and satisfying.
This is one of those easy recipes I tend to have ingredients for all summer — simple to make but fancy enough to feel special. It’s a perfect summer treat.
There’s nothing better for summer entertaining.
Pesto Caprese Puff Pastry
Pesto Caprese Puff Pastry Pizza
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Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1 to 2 beefsteak tomatoes, thinly sliced
- kosher salt and pepper
- ⅓ cup pesto, plus more for drizzling
- 6 ounces fresh mozzarella, pulled into pieces
- 1 egg + 1 teaspoon water, beaten for egg wash (optional)
- balsamic glaze, for drizzling
- fresh basil, for topping
- Parmesan, for sprinkling
Instructions
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Preheat the oven to 425°F. Place the puff pastry sheet on parchment on a baking sheet and prick it all over with a fork to prevent large bubbles.
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Slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let rest 5 minutes to release some juices, then pat dry.
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Spread the pesto over the puff pastry, leaving a 1-inch border. Arrange the tomato slices over the pesto and scatter the mozzarella pieces on top.
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If desired, brush the pastry edges with the beaten egg and water for a glossy finish.
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Bake 20–25 minutes, or until the puff pastry is golden and crisp.
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Remove from the oven. Drizzle with extra pesto and balsamic glaze, sprinkle with Parmesan and fresh basil. Slice and serve.
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This is everything I want to eat.