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Caprese Style Tart
  • Prep
    20 min
  • Total
    45 min
  • Serving

Caprese-Style Tart


  • 125 ml (1/2 cup) basil pesto
  • 30 ml (2 tbsp) Dijon mustard
  • 30 ml (2 tbsp) fresh chives, chopped
  • 2 garlic cloves, minced
  • Chili flakes to taste
  • Salt and ground black pepper
  • 1 sheet frozen puff pastry (approximately 450 g), thawed 
  • 4 to 5 tomatoes (various colours) and 6 cherry tomatoes, sliced
  • 8 Saputo Cocktail Bocconcini cheese balls, cut in half
  • A few basil leaves for garnish


  1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and set aside. 
  2. In a bowl, combine the pesto, mustard, chives, garlic, chili flakes, salt and ground black pepper. 
  3. Spread the pesto mixture on the puff pastry, leaving a border of 1.25 cm (1/2 inch). Top with the tomatoes and Saputo Cocktail Bocconcini cheese.
  4. Bake in the oven for 15-20 minutes, or until pastry is golden and cheese is melted. 
  5. Remove from the oven and let rest for 5 minutes. Garnish with basil leaves before serving.