Caprese-Inspired Tarts
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Caprese-Inspired Tarts

Caprese-Inspired Tarts

with Stone Fruit Salad

Are you ready for a new take on the beloved Caprese salad? A puff pastry tart base is topped with basil mayo, oven-burst baby tomatoes and marinated fresh mozzarella. Served alongside is a fresh and fruity salad with sweet nectarines and balsamic vinaigrette.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

125 g

Fresh Mozzarella

(Contains Milk)

340 g

Puff Pastry

(Contains Gluten, Soy)

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

1 unit


¼ cup

Basil Pesto

(Contains Milk)

2 tbsp


(Contains Egg, Mustard)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

1.5 tbsp


0.38 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1110 kcal
Fat77 g
Saturated Fat30 g
Carbohydrate82 g
Sugar14 g
Dietary Fiber6 g
Protein22 g
Cholesterol50 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl


Prep tart base

Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425˚F.Wash and dry all produce. Line a baking sheet with parchment paper.Unroll pastry on prepared baking sheet, discarding the wax paper. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)Use a paring knife to score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!)To prevent over-puffing, use a fork to prick inner tart 8-10 times, about 2 inches apart.

Bake tart base and prep

Season tart with salt and pepper, then bake in the middle of the oven until pastry is golden-brown and cooked through, 20-24 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven, rotating sheets halfway through.)Meanwhile, halve tomatoes.Cut four sections off nectarine, avoiding the pit.Cut each section into 1/4-inch slices.

Roast tomatoes

Add tomatoes, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Arrange tomatoes, cut-sides up. Roast in the bottom of the oven until tender and lightly golden, 7-10 min.

Finish prep

Meanwhile, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.Cut or tear mozzarella into 1/2-inch pieces.Season mozzarella with salt and pepper right on the cutting board. (TIP: Tearing the mozzarella into rustic 1/2-inch pieces creates perfect nooks and crannies to season!)Combine mayo and half the pesto in a small bowl.

Assemble tart

Once tart is out of the oven, allow to cool for 3-4 min.Spread pesto-mayo over tart. Top with mozzarella cheese and roasted tomatoes.Drizzle remaining pesto over top.

Finish and serve

Cut tart into quarters.Add arugula and spinach mix and nectarines to bowl with dressing. Toss to coat.Divide tarts and salad between plates.