Puff Pastry Caprese Tart Recipe
A Simple, Elegant Vegetarian Delight
Crisp puff pastry, roasted cherry tomatoes, basil pesto, and creamy mozzarella—this Caprese Tart is a celebration of fresh, vibrant flavours. Perfect for a light lunch, brunch, or even as an impressive starter, this tart delivers big flavour with minimal effort. It’s a versatile vegetarian recipe that looks as good as it tastes, making it a showstopper at any gathering.
At Defy, we believe in creating meaningful moments in the kitchen. This Caprese Tart recipe embodies the art of living—elevating simple ingredients through thoughtful preparation and technique.
Inspired by Chef Jackie Cameron
This recipe comes from the kitchen of Chef Jackie Cameron, a celebrated culinary leader in South Africa. As part of Defy's commitment to nurturing local talent, we're proud to sponsor one of her students, Langelihle Mnikathi.
Under Chef Jackie’s guidance, Langelihle is learning to master foundational techniques—like preparing perfect puff pastry and homemade pesto—while discovering the joy of cooking with intention.
Type
Light Meal
Servings
6
Total Time
2 Hours
Ingredients
Puff Pastry Case
· 400 g puff pastry
Basil Pesto
· 35 g fresh basil
· 30 g salted butter
· 125 ml olive oil
· 2–3 cloves garlic
· 50 g Parmesan or pecorino cheese, finely grated
· 50 g pine nuts (or flaked almonds as an alternative)
· Salt and freshly ground black pepper, to taste
Caprese Tart
· 10 ml salted butter
· 24 cherry tomatoes, halved
· Pinch flaked salt
· 2 sprigs fresh rosemary, finely chopped
· Splash balsamic vinegar
· 20–30 thin slices mozzarella cheese
· Basil pesto (from above)
· 4 sundried tomatoes, soaked in boiling water and sliced
· 2 buffalo mozzarella balls, torn into bite-sized pieces
To Serve
· Fresh basil or rocket leaves
· Olive oil
· Balsamic vinegar
· Salt and freshly ground black pepper, to taste
Method
Puff Pastry Case
1. Grease a 12 × 34 cm rectangular tart tin.
2. Roll the pastry to fit the tin and press in gently to cover the base and sides.
3. Prick well with a fork. Place in the fridge for at least 30 minutes to rest.
4. Blind bake in a preheated oven at 200°C for about 20 minutes or until cooked. Set aside to cool before adding the filling.
Basil Pesto
5. Place the basil, butter, olive oil, garlic and grated cheese into a blender or food processor and pulse to combine.
6. Add the nuts and pulse until the correct consistency is reached.
7. Season to taste with salt and pepper.
Caprese Tart
8. Heat a frying pan very well. Add the butter and when it starts to sizzle, add the halved cherry tomatoes.
9. Season with the salt, rosemary and a splash of balsamic vinegar and cook until the tomatoes are just soft but still holding their shape. Remove from the heat.
10. Line the base of the pastry case with the thin slices of mozzarella cheese.
11. Pour over the cooked cherry tomatoes.
12. Drizzle with the basil pesto and scatter over the sliced sundried tomatoes.
13. Top with the torn buffalo mozzarella.
14. Place the tart on a baking tray and bake in a preheated oven at 220°C for 10–15 minutes, then pop it under the grill for 5 minutes, until the mozzarella is bubbling and golden.
To Serve
Remove the warm tart from the tin and place on a bed of fresh basil or rocket leaves. Drizzle over some olive oil and balsamic vinegar and garnish with salt and black pepper.
Tips from the Defy Kitchen
· Use a Defy Thermofan+ oven for consistent, even baking every time.
· Flaked almonds are a budget-friendly alternative to pine nuts for the pesto.
· To get a golden, crispy base, make sure the pastry is fully blind baked and cooled before adding the toppings.
· Store leftover pesto in a sterilised, airtight jar in the fridge—it’s great on sandwiches or stirred into pasta.
Watch the Masterclass
Ready to perfect your Caprese Tart technique? Watch Chef Jackie Cameron and Defy sponsored student Langelihle Mnikathi bring this recipe to life in our exclusive YouTube Masterclass. Subscribe to the Defy South Africa channel for more delicious recipes and kitchen inspiration.
