Caprese Tarts

Prep Time: 25 mins | Cook Time: 24 mins | Course: Small Bites | Yield: 12 

Pesto and tomato tarts with fresh melted mozzarella snuggled in a lovely puff pastry tart, summer never tasted so good.

1 sheet puff pastry, link below or store-bought

12 tsp pesto

12 slices fresh mozzarella cheese

12 slices tomato

Salt and pepper, to taste

Preheat oven to 400°. Roll the puff pastry on a lightly floured surface and slice into 12 3-inch squares. You can score the middle of each square with a 2-inch circle cookie cutter or glass, do not cut all the way through the dough. Gently set each square into the muffin tin wells. Bake for about 12 minutes or until light and puffed.  Remove from the oven and fill the par-baked cups with 1 teaspoon of pesto, top with a  slice of cheese and a tomato slice, sprinkle the tomatoes with salt and pepper. Bake another 12 minutes or until the pastry is golden and the cheese is melted. Allow the tarts to cool before running a rubber scraper around the muffin tin to release, and serving them.

https://denosdiner.com/baked-goods/food-processor-puff-pastry