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Caprese tart
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Festive Italian caprese salad combining basil, tomato, and bocconcini for a burst of flavor and holiday flair.
Ingredients:
  • 450g (3 cups) plain flour
  • 300g chilled butter, cut into 2cm pieces
  • 60ml (1/4 cup) chilled water
  • 400g fresh ricotta
  • 60ml (1/4 cup) extra virgin olive oil
  • 30.00 ml balsamic vinegar
  • 6 tomatoes, thinly sliced
  • 4 bocconcini, thinly sliced
  • Fresh basil leaves, to serve
Instructions:
  • Combine half of the flour and half of the butter in a food processor until it looks like fine breadcrumbs. Pour in half of the water and process until the mixture forms small clumps. Transfer the dough onto a clean surface, shape it into a ball, wrap it in plastic wrap, and chill in the fridge for 20 minutes. Repeat the same process with the remaining flour, butter, and water.
  • 1. Preheat your oven to 200°C. Roll out the pastry on a lightly floured surface until it's 5mm thick. Line a 35 x 11cm fluted tart tin with the pastry, trimming off any excess. Chill in the fridge for 20 minutes. Poke the base with a fork, then place a layer of non-stick baking paper and fill with pastry weights or rice. Bake for 25 minutes, remove the paper and weights, then bake for an additional 5 minutes until it turns light golden brown. Let it cool before removing it from the tin. Repeat with the remaining pastry.
  • In a bowl, gently season ricotta with salt and pepper and stir until creamy. In a separate small bowl, mix oil and vinegar.
  • Evenly layer the creamy ricotta on the golden pastry cases. Then, artfully arrange the juicy tomatoes and fresh bocconcini slices, slightly overlapping, for a beautiful presentation.
  • Season the tart with a sprinkle of salt and pepper, then adorn it with fresh basil leaves and finish off with a drizzle of the dressing.

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