top view of cherry tomatoes on the vine on a phyllo dough tart with melted mozzarella balls

Caprese Tart

Quick Caprese tart made with Mozzarella cheese, cherry tomatoes on the vine, basil pesto and balsamic reduction
Course Appetizer, brunch
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 1315kcal
Author Healing Tomato


  • 10 Phyllo sheets
  • 1/4 cup vegan butter
  • 1.5 cup basil pesto
  • 1/4 cup mozzarella balls
  • 2 cherry tomatoes on the vine
  • 1 cup balsamic vinegar
  • Basil leaves for garnish
  • red onions optional, for garnish


  • Preheat oven to 375°
  • Thaw the phyllo dough as per the instructions on the package
  • Place the tomatoes on an aluminum foil that will be long enough to cover the tomatoes
  • Gently brush the tomatoes on the vine with olive oil
  • Wrap the tomatoes in the foil leaving ample room inside for air to rise. Do not crush the tomatoes
  • Place foil packet in the oven and bake for about 12 minutes
  • Remove 10 Phyllo sheets and refrigerate the remaining dough sheets
  • Take a baking tray and light spray it with cooking oil
  • Take one sheet of phyllo dough and gently place it on the baking tray
  • Using a basting brush, generously brush the top of the phyllo sheet with the vegan butter, especially the edges of the sheet
  • Use a spoon to generously spread basil pesto on top of the sheet
  • Place another sheet on top of the just basted phyllo sheet
  • Repeat the vegan butter and basil pesto routine
  • Repeat until all 10 sheets have been basted and layered on top of each other
  • Place in the oven and bake for about 10 minutes
  • Remove tart and tomatoes from the oven
  • Spread any remaining basil pesto on the top layer
  • Spread out the mozzarella balls on the top of the tart
  • Gently open the foil and remove the tomatoes while keeping them on the vine
  • Place the tomatoes on the tart, around the mozzarella cheese balls
  • Place the tart back in the oven and bake for about 5 minutes or until the mozzarella has melted
  • While the tart is in the oven for the last time, heat the balsamic vinegar on medium heat
  • When it becomes syrupy in consistency, turn off heat
  • Pour the balsamic reduction on the caprese tart
  • Garnish with basil leaves and red onions before serving


Calories: 1315kcal