It sure has been a LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOONG time since I've been given a chance to cook anything, and since I had the day to myself, I got to cooking this gem!

https://www.healingtomato.com/wprm_print/18325

~ Note: This is -not- vegetarian by any means, however, with a few tweaks you can still make it that way.

Ingredients

10 Phyllo sheets (used puff pastry, comes out the same)
1/4 cup vegan butter (used olive oil)
1.5 cup basil pesto
1/4 cup mozzarella balls (used one pre-sliced 'log')
2 cherry tomatoes on the vine (used my grape tomatoes from the garden)
1 cup balsamic vinegar (skipped)
1 1/2 cups skim ricotta cheese
Basil leaves for garnish
red onions optional, for garnish

Instructions

Preheat oven to 375°
Thaw the phyllo dough as per the instructions on the package (same with the puff pastry)
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

---

~ In reality: Just get one large cookie sheet and cover with parchment paper

All you need are those two puff pastry sheets...lay them on the parchment paper...coat with pesto...then spoon out the ricotta cheese and spread it all over...put on your tomatoes, then layer with sliced mozzarella and basil...season with salt, fresh cracked pepper and drizzle olive oil all over it, and bake for 35 - 40 minutes at 350 F until GBD (golden brown and delicious)

Good for an appetizer, lunch or etc AND please note that you can always use sundried tomatoes for more of a punch and yeah, sure, drizzle on some balsamic vinegar if you want to be shmancy about it :B

I do NOT agree in using red onions in this, those come on way too strong unless they've been roasted ahead of time.

Enjoy!