Caprese tart with roasted tomatoes

Name: Caprese tart with roasted tomatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving
Ingredients: 10 to matoes; 2 tablespoons olive oil; sea salt flakes; black pepper; 1 roll; 200 g buffalo mozzarella/fior di latte; 1 egg; fresh basil leaves

User Reviews

4.2

336 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6
Course
Dessert, Lunch, Others
Cuisine
Vegan

Caprese tart with roasted tomatoes

Kylie Thomas

Report

This Caprese tart recipe is perfect for easy lunches and fast dinners. Flaky puff pastry, mozzarella, roasted tomatoes and fresh basil? Yes please!

Share:

I Made This!

252 people made this

Print

70 people printed this

Save this

201 people saved this

Ingredients

Servings

for the roasted tomatoes

10 to matoes sliced into 1cm slices
2 tablespoons olive oil
sea salt flakes
black pepper

for the tart

1 roll ready-made puff pastry, defrosted
200 g buffalo mozzarella/fior di latte sliced into 1/2 cm slices
1 egg beaten
fresh basil leaves

Add to Shopping List

Instructions

Pre-heat the oven to 200°c.
Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Season with salt and pepper and place in the oven.
Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.
Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.
To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.
Place the tomatoes and mozzarella on the pastry, alternating between the two.
Brush the edges of the pastry with the beaten egg.
Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
Remove from the oven and top with the fresh basil leaves. Serve immediately.