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Torta caprese
Torta caprese
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Vibrant and flavorful caprese tart - ideal for summer gatherings!
Ingredients:
  • 1 x 175g block puff pastry
  • 1 egg, beaten
  • 4 vine-ripened tomatoes
  • 3 buffalo mozzarella or 4 bocconcini
  • 125g onion marmalade*
  • Extra virgin olive oil
  • Fresh basil leaves, torn
Instructions:
  • Preheat your oven to 200°C and line a large baking tray with non-stick baking paper.
  • Roll out the pastry into a 30 x 15cm rectangle on a floured surface. Transfer it to a tray, brush with beaten egg, prick the surface with a fork, and chill in the fridge for 10 minutes to prevent shrinkage.
  • Bake pastry on the middle oven shelf for 20-25 minutes until it's slightly risen and beautifully golden brown. The pastry is delightful when prepared ahead and kept at room temperature until serving.
  • Slice the tomatoes and mozzarella into thin 1/2cm slices right before serving.
  • Spread the onion marmalade evenly over the pastry, embracing its rustic charm. Create two alternating lines of vibrant tomatoes and creamy mozzarella over the marmalade canvas. Delicately drizzle with the oil before returning to the oven for just 5 minutes to warm through, enhancing flavors without compromising freshness.
  • Sprinkle with fresh basil leaves and season generously with salt and freshly ground black pepper.
  • In a frying pan, warm 2 tablespoons of olive oil over low heat. Add 3 large sliced onions and cook until soft, about 10 minutes. Increase heat to medium and sauté until onions turn golden brown. Stir in 1/4 cup verjuice or water and 1 tablespoon of brown sugar, cooking until the liquid evaporates. Mix in 2 tablespoons balsamic vinegar and 2 tablespoons redcurrant jelly until the mixture resembles a soft, jam-like texture.

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