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Light, crispy, delicious Mini Caprese Tarts are an incredibly delicious appetizer or light snack. I absolutely love these crispy little bites as they have the perfect flavor combo—fresh tomatoes, creamy mozzarella cheese, and crisp, buttery pastry.
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“Simple, easy, fresh-tasting summer appetizer! -Erica
Easy Caprese Tarts Recipe
Easy peasy caprese! These little, fluffy pillows of cheesy puff pastry make for a great appetizer or party snack. They come together quickly and only need a handful of ingredients. Topped with fresh basil, they are utterly addictive, so make a big batch!
If you’ve never had a caprese salad before, let me introduce you—it’s one of my all-time favorites. It’s a simple combo of fresh mozzarella, juicy tomatoes, and fragrant basil, and it originally comes from Capri, Italy. I took those classic flavors and turned them into these little tarts, and I have to say, they’re just as refreshing and even more fun to eat!
Mini Caprese Tarts
Ingredients
- 17 oz. package puff pastry dough
- 5-6 Roma tomatoes sliced into 18 thin slices, or any tomato works
- 6 oz. fresh whole milk mozzarella cubed into 1-inch blocks
- 1 tbsp balsamic vinegar for drizzling
- ½ cup chopped fresh basil leaves don't substitute with dried
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or coat with nonstick spray.
- Roll out the dough on a lightly floured surface.17 oz. package puff pastry dough
- Using the top of a wine glass (or a biscuit cutter), cut out 9 circles per sheet of puff pastry.
- Place the dough circles on the prepared baking sheet.
- Using a paring knife, score an inner circle into each puff pastry, about ¼ of an inch in. Use the tip of the knife to prick the center of each circle 2-3 times.
- Add a slice of tomato on each circle and then drizzle 3 or 4 drops of balsamic vinegar onto each tomato slice.5-6 Roma tomatoes, 1 tbsp balsamic vinegar
- Top each tomato slice with some chopped basil.½ cup chopped fresh basil leaves
- Add a cube of mozzarella cheese to each tart.6 oz. fresh whole milk mozzarella
- Bake for 12-15 minutes, or until puff pastry is fully cooked and golden brown.
- Remove from the oven to a tray and serve.
Becky’s Tips
- Fresh mozzarella can contain a lot of liquid, so to prevent the pastry from becoming soggy when the tarts bake, it’s best to dry the mozzarella using a paper towel.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mini Caprese Tarts Step by Step
Get the oven going and prepare a baking sheet: Preheat oven to 425°F. Line a baking sheet with parchment paper or coat with nonstick spray.
Roll the dough: Roll out the dough, cut it into circles, and place them on a baking sheet.
Score the dough: Lightly score the dough with a knife, making a circle about a half inch inside the edge of the dough.
Top the dough: Top each circle with tomato, 3 or 4 drops of vinegar, basil, and a cube of mozzarella.
Bake the tarts: Bake until the dough is golden brown and enjoy!
How to Store
These mini caprese tarts keep well at room temperature for a few hours but can also be made 1-2 days ahead of time and stored in the fridge (in an airtight container). Serve them at room temperature or reheated in the oven for 5-10 minutes.
Serving Suggestions
I love serving these mini tarts at parties and family get-togethers—they’re always a hit! To make sure there’s something for everyone, I usually put out a little spread: ranch chicken wings for anyone craving something hearty, bacon wrapped crackers for the bacon lovers (you know who you are!), and potato skin bites. It’s a fun, flavorful mix that keeps everyone happy.
Simple, easy, fresh tasting summer appetizer! I was serving the next day so I didn’t want the pastry to get soggy, waited til last minute to add balsamic. Also, tossed the tomatoes in a little EVOO and garlic before baking. Turned out great!
Thanks for stopping by and sharing, Erica!
Divine and versatile, can use different fillings!
I’m glad you’re enjoying them!!
Hi, I just have a question. Forgive me if I missed it but where in recipe is the 6 ounces of milk used? Thank you
Nevermind…. I figured it out. Brain cramp.
I was wondering if you could prep these ahead of time do they do well being frozen?
I want to make some savory finger food that I can freeze …Nothing that needs hard to buy ingredients please!
I’m wanting to make these as an appetizer at a party in hosting this weekend. Do you think I can assemble everything and freeze them the night before, and then throw them in the oven just before the party?
These look awesome! Has anyone tried them cool or at room temperature? i plan to take them to a CSA pot luck.
Hey Susan! I did eat them cold. I liked them better hot, but I still loved them cold. If going somewhere with an oven you could have them baked and just warm them up real quick when you get there! Thanks for stopping by :)
No recipe!
Hi Evelyn, this is a contributing post I wrote for mycookingspot.com. you can find the recipe at http://mycookingspot.com/mini-caprese-tarts/. thanks for stopping by!
I love caprese too, yet I never thought about heating it to melt the cheese. Definitely going to have to pick up some puff pastry once my tomatoes are ripe this summer and give it a try.
awesome!! let me know how you like them :)
Woweeee…. I am adding this to my book. :)