1 hour ago
Tuesday, August 6, 2013
I have to make a tomato pie at least once a summer, so this time a Caprese tart it was going to be.
Instead of the French version: mustard, Gruyere, thyme and tomatoes, I made an Italian version. Let's call it a Caprese Tart.
Mozzarella, basil and tomatoes.
I used store bought crust and brushed basil pesto on the bottom.
Slice tomatoes and lay on a cookie sheet lined with paper towels for about 30 minutes, so much of the moisture drains out, otherwise you are going to have one big soggy mess. Sprinkle the tomato slices with kosher salt.
Layer the tomatoes on top of the pesto.
Next, use slices of smoked mozzarella and then fresh basil leaves, overlapping the tomatoes. You can also sneak some chopped kalamata olives in there if you like.
Now for the last layer of tomatoes and you are ready to bake.
Sprinkle all over with some more kosher salt and a few grinds of black pepper.
Bake at 375F for 35 minutes or so.
Let rest for at least 20 minutes before serving, so the juices solidify and the tart cools.
(*just a note: Roma or plum tomatoes have less moisture and are a great choice for baking in tarts).