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Made by: Nancy Sweet, LLCC
1 sheet puff pastry, thawed and rolled out, cut into four 5” rounds
1 tomato sliced OR 1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, chopped
1/2 cup capers
8 oz fresh mozzarella, sliced
1 egg, lightly beaten
4 cups mixed greens
1 cup basil
4 Tbsp. olive oil
1 Tbsp. balsamic vinegar
Prepare tart: Preheat oven to 375 degrees F. Transfer pastry to an ungreased parchment-lined baking sheet.
Spread tomatoes, olives, capers, and mozzarella over the dough, leaving a one-inch border. Fold the border over the mixture, pleating the edge to make it fit. The center will be open. Lightly brush beaten egg over seams to seal the pastry.
Bake until golden brown, 10-15 minutes. Remove from the oven and let stand for five minutes.
Toss greens and basil with olive oil and balsamic vinegar. Mound on plates and place tart on top.
This recipe aired July 22, 2013.
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