Caprese tart

Method

• 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.