Estimated reading time: 5 minutes
This Caprese tart is so easy to make as it uses ready made puff pastry. Better still, it's on the table in less than 30 minutes too.
What could be better than crisp pastry, roasted tomatoes and melted mozzarella, served warm from the oven?
Perfect served with a green salad for alfresco dining for lunch or dinner!
What is Caprese?
This Caprese tart takes it name from the Italian Caprese salad, which is basically sliced tomatoes and mozzarella dressed with basil and oil. Although this salad is gorgeous, and one of my favourites, I can't resist melted mozzarella together with the sweetness of roasted tomatoes too.
Put all these ingredients together with puff pastry and you have an easy and delicious meal that's ready in less than 30 minutes.
There's hardly any effort!
In nearly every supermarket in France, however small, you can buy pâte feuilletée, or puff pastry, ready rolled in a round or rectangle, which makes it perfect for making quick tarts like this. If possible, buy all butter pastry for the flavour.
For the tomatoes, this dish works best with medium sized ones, about the same diameter as a mozzarella ball.
You will also need a packet of mozzarella balls, a drizzle of olive oil, egg for glazing and some dried basil.
Take a puff pastry round and place it on a baking sheet or stone.
Carefully draw a line with a knife about 1-2cm in from the edge. The aim is not to cut all the way through, but to create an edge for the tart to keep the filling in. Brush the pastry with beaten egg.
If you are rolling out the pastry from a block, aim for about a 30cm diameter.
Bake in a preheated oven at 200C/400F/Gas6 for about 15-20 minutes until golden.
The pastry will puff up so use the back of a spoon to press down the middle part leaving an edge to contain the filling.
While the pastry is cooking cut the tops of the tomatoes ay the core end, then slice across the equater.
Put the slices on some kitchen paper to soak up some of the juice. This helps to keep the tart crisp.
Slice the mozzarella balls. It doesn't have to be exact.
Arrange alternate slices of tomato and mozzarella onto the cooked pastry base.
Drizzle with oil, dried basil and season.
Return the tart to the oven for 5-10 minutes until it is golden. Scatter over a few basil leaves and enjoy!
So easy and so tasty! Perfect for lunch or dinner.
I think that the Caprese tart is best served straightaway, while it is warm from the oven. If you have any leftover then refrigerate four up to 2 days. Enjoy it cold or heat in the oven.
A plain green salad is perfect with this, but if you want to make it a more substantial meal, try serving it with sweet potato fries, asparagus, broccoli and endamame salad, or crispy smashed potatoes.
This tart can easily be adapted to use courgettes or zucchini too. They need to be sliced thinly for the short cooking time. Alternatively cook them in the oven, drizzled with oil, while the pastry is cooking.
You could also use aubergines or eggplant.
Try different cheeses like cheddar, feta or goat cheese too.
What is your favourite veggie tart?
- 230 g puff pastry pack ready rolled puff pastry round
- 250 g mozzarella balls 2 balls
- 3 medium tomatoes sliced
- 1 tsp olive oil
- 1 tsp dried basil
- 1 beaten egg
- A few fresh basil leaves
- Score a circle about 1-2 cm on the pastry round, without cutting through.
- Glaze with beaten egg and cook until golden at 200C/400F/Gas 6.
- Push down the middle puffed part of the pastry with the back of a spoon.
- Arrange the tomato and mozzarella alternately, starting with the outside.
- Drizzle with olive oil, basil and seasoning.
- Bake for a further 5-10 minutes until golden and then garnish with the fresh basil.
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