Rustic Tomato and Mozzarella Caprese Tart

We love a simple-to-make rustic tart here at ele, and this one is no exception.  Taking the very best of the Italian Caprese salad and encasing it in a delicious buttery pastry makes it perfect to be enjoyed at any time of the year.

Of course, in summer when tomatoes are at their juiciest and fresh green basil is in abundance, this tart is perfect for a casual lunch served with a simple green salad and crisp white wine. In the cooler months we love to serve it with a side of peppery rocket leaves tossed in aged balsamic vinegar and a glass of rich red wine.

This tart is beautiful served warm, however it is also delicious the following day served cold or added to school and work lunchboxes.

Ingredients

Pastry

1 1/2 cups of plain flour

180g of cold butter, cubed

1/3 cup of chilled water

1 teaspoon of salt

Filling

5 large tomatoes, cut in to 1cm slices

200 grams of buffalo mozzarella or bocconcini

Basil leaves (to garnish)

1 tablespoon of olive oil

1 tablespoon of milk

Method

1. Heat oven to 180 degrees celcius (350 Fahrenheit).

2. Lay sliced tomatoes on a sheet of baking paper, drizzle with olive oil and season with sea salt and cracked pepper.

3. Bake tomatoes in oven for about 25 minutes until tomatoes are cooked and starting to caramelise. Remove from oven.

4. To make tart pastry, rub butter in to flour and salt until large crumbs form, sprinkle with chilled water and mix in to a rough dough.

5. Transfer to a floured board and knead for about 2-3 minutes.

6. Roll out flat in to a circle shape about 16 inches in diameter and 1/4 inch thick. Lay pastry flat on a sheet of baking paper.

7. Layer the tomatoes and sliced mozzarella in a circular pattern and drizzle with a little olive oil. Fold the sides of the pastry in to make the tart and pinch the sides up. Lightly brush the edges of the tart pastry with milk.

8. Bake in oven on a flat baking tray for approximately one hour until the edges are golden and the tart is bubbling on top.

9. Remove from oven, allow to stand for five minutes, garnish with fresh basil leaves and serve. Enjoy!

Want more tarts? Click here for our Rustic Mulberry and Apple Tart and here for our recipe for Asparagus, Pea and Mascarpone Cheese Tart.