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Rustic Heirloom Tomato Caprese Tart

Showcase juicy, ripe heirloom tomatoes in this easy tart made with a puff pastry crust. Fresh mozzarella, basil, and balsamic glaze complement the classic summer flavors.


  • 1/2 (17.3 oz.) box frozen puff pastry, thawed (1 sheet)
  • 1 Fresh Thyme large egg
  • 1 Tbsp. water
  • 2 Tbsp. basil-infused olive oil (recipe below)
  • 8 oz. fresh mozzarella cheese, thinly sliced
  • 3 heirloom tomatoes, thinly sliced
  • Fresh Thyme fine sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Balsamic glaze, optional
  • 1/4 cup fresh basil leaves


  1. Preheat oven to 400ºF*. Unfold pastry and place on piece of parchment paper. Roll pastry into a 10×12-inch rectangle. Transfer pastry on parchment to a baking sheet. Using a pizza wheel or sharp knife, score a 1/2-inch border along pastry edge. Generously prick the pastry inside the border with a fork.
  2. In a small bowl, whisk together egg and water. Brush pastry with egg mixture.
  3. Bake pastry for 12 minutes or until golden. Remove from oven. Brush with 2 Tbsp. basil-infused olive oil. Add a layer of mozzarella cheese slices and fresh tomato slices. Return to oven and bake 5 minutes more or until the crust is golden brown.
  4. Season with sea salt and black pepper, to taste. Drizzle with balsamic glaze, if desired. Top with fresh basil leaves.
  5. Basil-Infused Olive Oil: In a blender, combine 1 cup fresh basil leaves, 1/2 tsp. minced garlic, and 1/2 cup Fresh Thyme extra virgin olive oil. Blend until smooth. Cover and refrigerate any leftover oil for up to one week. Makes 1/2 cup.
  6. * Grill It: Prepare charcoal or gas grill for indirect high heat cooking (400ºF). Roll pastry into a 10×12-inch rectangle on two layers of heavy duty foil. Continue with steps 1 and 2. Cook on grill, covered, for recommended baking times, following steps 3 and 4.

Recipe from: Rustic Heirloom Tomato Caprese Tart | Fresh Thyme


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