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Caprese Tart

A delightful summer tart featuring fresh tomatoes, creamy mozzarella, and aromatic basil, all perfectly nestled in a flaky crust.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups all purpose flour Forms the base of the tart crust.
  • 1/2 cup butter Adds richness and flakiness to the dough.
  • 1 tsp salt Enhances the flavors of the other ingredients in the dough.
  • 1/4 cup parmigiano Provides a nutty flavor and enriches the dough.
  • 1 large egg Acts as a binder for the dough.
For the Filling
  • 1/2 cup basil pesto Infuses the tart with aromatic basil flavors.
  • 1 lb mozzarella cheese Offers creaminess and delightful meltiness.
  • 4 medium tomatoes Contributes juiciness, especially when using ripe varieties.
  • 2 tbsp olive oil Adds richness and aids in roasting the tomatoes.
  • 1/2 tsp black pepper Provides a subtle kick to the flavor profile.
  • 1/4 cup fresh basil leaves Adds a burst of fresh flavor and color.
  • 1/2 tsp oregano Introduces an earthy touch to the filling.

Method
 

Preparation
  1. In a food processor or mixer, combine flour and butter.
  2. Add the salt, parmigiano, and egg, mixing until combined.
  3. If needed, add more butter, then knead on a surface to form a ball.
  4. Wrap the dough in plastic and refrigerate for 30 to 60 minutes.
  5. Cut mozzarella into 1/4 inch slices and let drain in a sieve for 20 minutes.
  6. Slice tomatoes, then toss with olive oil, salt, pepper, and oregano.
  7. Allow the tomato mixture to sit for 15 minutes.
  8. Preheat the oven to 400°F/200°C while the dough chills.
  9. Grease and flour an 8-inch tart pan to prevent sticking.
  10. Roll out the dough to create a circle and place it in the tart pan.
  11. Use a fork to prick the dough to prevent bubbling during baking.
Assembly
  1. Spread a layer of basil pesto over the bottom of the crust.
  2. Alternate layers of mozzarella and tomato slices on top of the pesto.
  3. Drizzle the remaining olive oil over the layers and sprinkle with oregano.
  4. Fold any excess dough over the filling to form a border.
Baking
  1. Bake the tart for 30 to 40 minutes until the crust is golden brown and the cheese has melted.
  2. Allow to rest for 5 to 10 minutes before serving.
  3. Top with fresh basil leaves before slicing and serving.

Notes

For a perfectly flaky crust, ensure your butter is softened but not melted. Mix the dough just until combined, and chilling is crucial. If short on time, prepare the crust a day in advance and store it in the fridge or freeze for later use.