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Caprese tart

  • 0:40 Prep
  • 1:00 Cook
  • 10 Servings


  • 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
  • 1 1/2 tablespoons balsamic vinegar
  • 6 tomatoes, thinly sliced
  • 4 bocconcini, thinly sliced
  • Fresh basil leaves, to serve


  • 1
    Process half the flour and half the butter in a food processor until the mixture resembles fine breadcrumbs. Add half the water and process until the mixture comes together in small clumps. Turn onto a clean work surface and bring the dough together.Wrap in plastic wrap. Place in the fridge for 20 minutes to rest. Repeat with remaining flour, butter and water.
  • 2
    Preheat oven to 200°C. Roll out 1 portion of pastry on a lightly floured surface until 5mm thick. Line a 35 x 11cm (base measurement) fluted tart tin, with removable base, with the pastry and trim excess. Place in the fridge for 20 minutes to rest. Use a fork to prick the base all over. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 25 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Set aside to cool. Remove from tin. Repeat with remaining pastry.
  • 3
    Place the ricotta in a bowl and season with salt and pepper. Stir until smooth. Combine the oil and vinegar in a small bowl.
  • 4
    Spread the ricotta evenly over the pastry cases. Arrange the tomato and bocconcini, slightly overlapping, on top.
  • 5
    Season the tart with salt and pepper. Top with the basil and drizzle over the dressing.

Source: taste.com.au


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