While it is still winter, I think we could all use a bit of brightness in our lives. This Margarita Puff Pastry Tart is the perfect reminder of summertime with bursts of tomato and fresh basil. Of course, I found my puff pastry at the store because there was no way I was going to spend hours on end to make it on my own, and I’m guessing a lot of you will do the same. If you do make this, feel free to share a picture of your creation with me or tell me what you think in the comments down below!
2 medium tomatoes, thinly sliced
1/2 pt. cherry tomatoes, halved
3/4 teaspoon salt
1 (17.3-oz.) package frozen puff pastry, thawed
1/4 cup pesto
2 cups fresh spinach
1/2 package fresh mozzarella
1/4 fresh basil
1 tablespoon olive oil
Preheat oven to 400ºF. Place tomatoes in a single layer on paper towels; sprinkle with 1/2 tsp. salt. Pat dry with paper towels.
Meanwhile, roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an baking sheet lined with parchment. Cut 4 (12- x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border.
Bake at 400ºF for 14 minutes or until browned.
Spread pesto on pastry. Add spinach, making sure that the pastry is covered. Top with tomatoes in a single layer. Sprinkle with mozzarella cheese and salt and pepper. Drizzle with oil.
Bake at 400ºF for 14 to 15 minutes or until cheese melts. Serve immediately.