Oregano and Mozzarella Tart







A recipe allowed in a / / diet.

We know this isn’t a classic tart - crumbly dough, sweet runny filling and lots of fruit on top - but hey, that’s the beauty of cooking! We wanted to spice things up a little by making a salty puff pastry tart with savory oregano pesto and bocconcini mozzarella. Give it a try if you’re in the mood for experimenting with new recipes in the kitchen!

Nutritional Chart

Calories: 304 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 17 g
  • 9 g
  • 23 g

Ingredients Needed for Oregano and Mozzarella Tart

5 garlic cloves
3 oreganos sprigs, fresh
2 tablespoons of butter, melted
1 tablespoon olive oil
1 puff pastry sheet, thawed
1 tablespoon chili flakes
6 ounces of mozzarella bocconcini
1 tablespoon parmesan

How to Make Oregano and Mozzarella Tart

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Add the garlic, fresh oregano, melted butter, and olive oil in a food processor and blend them until you get a creamy mixture. Season it with a little bit of salt.
  3. Generously cover your work surface with flour and roll out the puff pastry.
  4. Using a brush, evenly spread the oregano mixture on the puff pastry surface.
  5. Sprinkle the chili flakes on top.
  6. Cut vertically the puff pastry in 5 equal stripes, then in other 5, horizontally this time.
  7. Put on each puff pastry square a small mozzarella ball. You should have around 20 squares.
  8. Carefully wrap each mozzarella ball in its puff pastry blanket.
  9. Drizzle a saucepan with a little bit of olive oil and add each puff pastry ball.
  10. Bake them for 25 minutes. In the end, you’ll have a whole puff pastry tart.
  11. Grate parmesan and add a few more oregano leaves on top. Serve it warm!

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top