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Caprese Tart

A delightful tart featuring ripe tomatoes, creamy mozzarella, and a buttery crust, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer, Brunch
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 cup all purpose flour Essential for creating a tender crust.
  • 1/2 cup butter Adds richness and flavor.
  • 1/4 teaspoon salt Enhances the flavors.
  • 1/4 cup parmigiano cheese Provides a nutty, umami flavor.
  • 1 large egg Acts as a binder for the crust.
For the Filling
  • 1/2 cup basil pesto Adds a zesty and herbal element.
  • 8 oz mozzarella cheese The star of the filling.
  • 3 medium tomatoes Fresh and juicy for vibrant color.
  • 2 tablespoons olive oil Used for seasoning the tomatoes.
  • 1/4 teaspoon black pepper Adds warmth and depth.
  • 1 teaspoon fresh basil leaves Provides aromatic freshness.
  • 1/2 teaspoon oregano Complements the Italian flavors.

Method
 

Preparation
  1. In a food processor, mix the flour, butter, salt, parmigiano, and egg until combined.
  2. Form the mixture into a ball, then wrap it in plastic and refrigerate for 30 to 60 minutes.
  3. Allow the mozzarella cheese to drain while preparing the other ingredients.
  4. Slice the tomatoes and toss them in a bowl with olive oil, salt, pepper, and oregano.
Assembly
  1. Preheat the oven to 400°F (200°C) and grease an 8-inch pie or tart pan.
  2. On a lightly floured surface, roll out the chilled dough and fit it into the prepared tart pan, pricking the bottom.
  3. Evenly layer the basil pesto over the crust.
  4. Place drained mozzarella slices and seasoned tomatoes neatly on the pesto.
  5. Drizzle with remaining olive oil and sprinkle with the rest of the oregano.
Baking
  1. Place the tart into the preheated oven for 30 to 40 minutes until the crust is golden brown.
  2. Remove from the oven, let sit for a few moments, and top with fresh basil leaves before serving.

Notes

To achieve the flakiest crust, ensure that your butter is cold while mixing. This helps create pockets of air. If your tomatoes are too watery, let them drain longer to avoid a soggy tart. This can be made ahead of time and baked fresh when ready to serve.