Caprese Pesto Tarts

A recipe we saved from Half Baked Harvest, by Tieghan Gerard. The full recipe, with their photos and notes, is on their site.

Serves 4  ·  Time 30 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cups cherry tomatoes
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 cloves garlic, chopped
• Chili flakes, to taste
• Kosher salt and black pepper
• 1/2 cup shredded sharp cheddar cheese
• 1 sheet frozen puff pastry, thawed
• 3/4 cup basil pesto
• 8 ounces burrata, at room temperature
• 1/2 cup fresh basil

The short version

1. Heat the oven to 425°F and line a baking sheet with parchment.
2. Toss the tomatoes with the oil, herbs, garlic, chili flakes, salt and pepper.
3. Cut the pastry into squares, spread each with pesto, sprinkle with cheddar and pile on the tomatoes.
4. Bake until puffed and golden, then top with torn burrata and basil.

Half Baked HarvestCaprese Pesto TartsRead the original recipe