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Caprese tart
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Festive Italian trio: basil, tomato, bocconcini - vibrant, delicious, and perfect for the holidays.
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:
  • In a food processor, combine half of the flour and half of the butter until it resembles fine breadcrumbs. Add half of the water and process until the mixture forms small clumps. Transfer the dough onto a clean surface, wrap it in plastic wrap, and chill in the fridge for 20 minutes. Repeat the same process with the remaining flour, butter, and water.
  • Preheat the oven to 200°C. Roll out one portion of pastry on a lightly floured surface to 5mm thickness. Line a 35 x 11cm fluted tart tin with the pastry, trim excess, and chill in the fridge for 20 minutes. Prick the base with a fork, line with baking paper and fill with weights. Bake for 25 minutes, then remove the paper and weights and bake for another 5 minutes until lightly golden. Let cool, then remove from the tin. Repeat with the remaining pastry.
  • In a bowl, mix the ricotta with a sprinkle of salt and pepper until smooth. In a separate small bowl, combine the oil and vinegar.
  • Evenly coat the pastry cases with the creamy ricotta. Layer the tomato and bocconcini, slightly overlapping, for a beautiful presentation.
  • Season the tart generously with salt and pepper, then sprinkle with fresh basil and delicately drizzle with the dressing.

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