• 1 sheet butter puff pastry (Half a pkg)
  • 2 roasted red peppers
  • 1 clove garlic, minced
  • Pinch each salt and pepper
  • 1 container (250 g) Fior di latte fresh soft cheese, drained
  • 10 to 12 fresh basil leaves
  • Balsamic glaze

Red Pepper and Mozzarella Caprese Tart


  • Preheat oven to 425F (220C).
  • Unroll pastry sheet on parchment and place on baking sheet. Fold over 1/2 inch (1 cm) of each edge of pastry andpress down firmly.
  • Using a fork, prick inside base of pastry. Bake for about 6 minutes or until light golden. Remove from oven and prick with fork again if puffy. Set aside.
  • Cut peppers into 1 inch (2.5 cm) wide strips and toss with garlic, salt and pepper. Slice mozzarella into thin slices and pat dry.
  • Start layering peppers, cheese and basil slightly overlapping each other inside edge of puff pastry to fill the space.
  • Return to oven for about 10 minutes or until cheese melts and pastry is golden. Remove from oven and let stand 5 minutes before slicing and drizzling with balsamic glaze to serve.


(1/12th TART)
Calories 160
Protein 4 g
Carbohydrates 11 g
Fat 11 g
Fibre 0 g
Sodium 135 mg
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