Caprese Savory Tart
A flavorful and light Caprese savory tart that’s perfect for a delicious appetizer or a light main dish. With its crispy crust, creamy mozzarella, fresh tomatoes, and aromatic basil, this dish is reminiscent of the famous Caprese salad, elevated into a savory, baked delight.
Ingredients (For 4 Servings):
| Ingredient | Amount |
|---|---|
| Butter | 100g |
| All-purpose flour (00 flour) | 200g |
| Water | 60g |
| Fine salt | 2g |
| Oregano | 1g |
| Fresh basil | 20g |
| Extra virgin olive oil | 80g |
| Pine nuts | 50g |
| Mozzarella | 150g |
| Ripe tomatoes (Roma or plum tomatoes) | 200g |
| Fresh basil (for garnish) | As needed |
| Oregano (for garnish) | As needed |
Instructions:
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Prepare the Shortcrust Pastry (Pasta Brisé):
- Begin by preparing the shortcrust pastry, which serves as the base of your tart. In a food processor, combine the flour and salt.
- Transfer the mixture onto a clean surface and form a well in the center, like a little volcano. Add the dried oregano into the well.
- Pour in the cold water and quickly mix to avoid warming up the dough too much. Knead the dough gently until it comes together into a smooth ball.
- Wrap the dough in plastic wrap and allow it to rest in the refrigerator for about 30 minutes to an hour.
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-
Roll Out the Pastry:
- After the dough has rested, remove it from the fridge and place it on a lightly floured surface. Roll it out into a rectangle, approximately 1 cm thick.
- Carefully roll the pastry onto a rolling pin, then transfer it to a rectangular tart pan (35×11 cm). Press the edges gently to ensure the dough fits snugly into the pan.
- Trim any excess pastry around the edges.
- Use a fork to prick the base of the pastry to prevent it from puffing up during baking.
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Blind Bake the Pastry:
- Line the pastry with a piece of parchment paper, ensuring it extends slightly beyond the pan’s edges. Fill the lined pastry with ceramic baking beads or dried beans to weigh it down.
- Bake the pastry in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until the edges begin to turn golden and crisp.
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Prepare the Basil Cream:
- While the pastry is cooling, prepare the basil cream. Gently wash and pat dry the fresh basil leaves.
- Place the basil leaves and pine nuts in a blender or food processor. Add the extra virgin olive oil in a thin stream while blending, creating a smooth, creamy basil paste.
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Assemble the Caprese Tart:
- Slice the mozzarella into thin rounds.
- Once the pastry shell has cooled, spread the basil cream evenly across the base of the tart.
- Arrange the mozzarella slices over the basil cream, covering the surface completely.
- Slice the tomatoes and arrange them artfully on top of the mozzarella.
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Finish and Serve:
- Garnish the tart with fresh basil leaves, a sprinkle of oregano, and a drizzle of olive oil, if desired.
- Serve the tart warm, and enjoy the harmonious flavors of fresh mozzarella, ripe tomatoes, and aromatic basil in every bite.
This Caprese savory tart is perfect for a light meal or appetizer, and it beautifully combines the fresh, vibrant flavors of the classic Caprese salad in a delightful baked form. Whether served for lunch, dinner, or a special occasion, this dish will surely impress your guests with its flavor and elegance.
Enjoy this savory tart that perfectly captures the essence of summer with its fresh ingredients and delicious textures. With its flaky, buttery crust and creamy mozzarella, it’s a recipe that will have you coming back for more!
