CAPRESE TART WITH ROASTED TOMATOES
I made this tart sometime prior when I had a few companions coming over for lunch. I needed to serve something light and simple and this tart was only the thing. The magnificence of basic tarts like this is everything can be prepared early and the tart can rapidly be gathered and heated off before serving. It’s ideal for simple snacks or as a show-stopping side dish at any social affair. (Could you simply envision this awful kid at your fourth of July party?!)
I don’t generally utilize wild ox mozzarella/fior di latte (new mozzarella) and have regularly utilized the firmer stuff best utilized on pizza, and so forth. New mozzarella makes this Caprese tart delicious however can be strategic get hold of and includes somewhat more work. Since new mozzarella is put away in fluid, you have to ensure that the cheddar is very much dried before adding it to the tart. If you don’t, the base of the tart will be excessively saturated and you won’t get that stunning fresh base.
I propose to cut the cheddar at that point dry each cut with a touch of kitchen towel to dispose of any overabundance dampness.
I served the Caprese tart with a basic green plate of mixed greens and it made such an exquisite, loosened up lunch. Include a couple of containers of chilled white wine for genuine lunch objectives.
· 10 to matoes sliced into 1cm slices
· 2 tablespoons olive oil
· sea salt flakes
· black pepper
· 1 roll ready-made puff pastry, defrosted
· 200 g buffalo mozzarella/fior di latte sliced into 1/2 cm slices
· 1 egg beaten
· fresh basil leaves
1. Pre-heat the oven to 200°c.
2. 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.
3. Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.
4. Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.
5. 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.
6. Place the tomatoes and mozzarella on the pastry, alternating between the two.
7. Brush the edges of the pastry with the beaten egg.
8. Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
9. Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
10.Remove from the oven and top with the fresh basil leaves. Serve immediately.