Caprese tart with roasted tomatoes
User Reviews
4.2
Caprese tart with roasted tomatoes
Description
The Caprese tart with roasted tomatoes is made using ready-made puff pastry as the base, scored around the edges to create a decorative border. Roasted tomato slices are prepared first by drizzling with olive oil, seasoning with sea salt flakes and black pepper, and baking until soft and slightly caramelized. The tart is then assembled by layering the roasted tomatoes and slices of buffalo mozzarella alternately on the pastry. Brushing the pastry edges with beaten egg gives the tart a golden, crisp crust when baked at 180°c for 15 to 20 minutes. Once baked, fresh basil leaves are scattered on top right before serving to add freshness and aroma.
The tart is flaky and golden on the edges, while the center remains soft with melting mozzarella and tender roasted tomatoes. The olive oil and seasoning enhance the overall flavor without overpowering the main elements. This tart works well as a light lunch, appetizer, or snack served warm immediately out of the oven.
Ingredients
for the roasted tomatoes
- 10 to tomato 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 sliced into 1/2 cm slices, or fior di latte
- 1 egg beaten
- basil fresh leaves
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.
User Reviews
Overall Rating
4.2
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