This Caprese Tart is one of my favourite creations this year as it always goes down well. In Summer our guest season is in full swing so it's great to have an easy vegetarian dish that also doubles as a side dish. Serve this Caprese Tart warm with salads like Coleslaw for lunch or cold for a picnic. This tart can be on the table in 30 minutes so what are you waiting for?
In nearly every supermarket in France, however small, you can buy pâte feuilletée, or puff pastry, ready rolled in a round or rectangle. In the UK it is mostly just a slab that you have to bring to room temperature before you can get a rolling pin anywhere near it! And, although I'm not a fan of prepared foods I know that many chefs don't make their own so that's my excuse.
Take a puff pastry round and place it on a baking sheet or stone and carefully draw a line with a knife about 1-2cm in. Don't cut all the way through. If you are rolling it out aim for about a 30cm diameter. Bake at 200 C for about 15-20 minutes until golden. The pastry will puff up so take the back of a spoon and press it down all around the edge.
Whilst it is cooking cut the tops of the tomatoes and slice. Put the slices on some kitchen paper to soak up some of the juice.
Slice some mozzarella balls. It doesn't have to be exact.
Arrange alternate slices of tomato and mozzarella, 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!
You can switch around the vegetables too. Recently one of the blogs I follow, Life With Becky, came up with another way to use up courgettes with courgette pizza. It looked so pretty that when my neighbour arrived brandishing another huge courgette I knew what to do!
As the courgette was huge I sliced it quite thin and put the slices on a baking tray and baked them with olive oil while the pastry was cooking to soften them. I used a mixture of feta and mozzarella.
What is your favourite veggie tart?
- 230 g pack ready rolled puff pastry round
- 2 x 125g mozzarella balls
- 3 medium tomatoes sliced
- olive oil
- 1 tsp dried basil
- 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 200 C.
- 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.
Use a mixture of cheeses such as emmental, feta or cheddar.