Caprese Tart with a Flaky Parmesan Crust
2 (10 x 17 inch) rectangular tarts
This is one of my favorite side dishes inspired by Italian and French cuisine. It takes the delicious Italian caprese and introduces it to the savory French tart. It’s a fun and easy dish to make.
|2cups all purpose flour|
|1tsp kosher salt|
|1cup grated Parmesan|
|1cup cold butter, cut into cubes (freeze for 10 min before making the crust)|
|1/3cup cold water|
|2cups ciliegne mozzarella, thinly sliced can sub 2 large balls of mozzarella cut into 1/2 inch cubes|
|2cups cherry tomatoes, thinly sliced|
|Olive oil, to taste|
|Kosher salt, to taste|
|Freshly cracked black pepper, to taste|
|Balsamic glaze, for topping|
|1bunch basil, chiffonade|
For the crust:
For the tart:
Preheat the oven to 400 F. Roll out the pie crust or tart dough into roughly an 10 × 17-inch rectangle, creating thicker edges and a thinner surface inside. If using a pastry pan, put it into the pastry pan, and crimp the edges. No matter what pan you are using, line it with parchment paper to make removing the crust from the pan as easy as possible. With a fork, poke holes into the bottom of the dough. Freeze in the pan for 20 minutes prior to baking.
Remove the crust from the freezer. Combine 2 eggs with 1 tbsp of water and mix together to create an egg wash. Place parchment paper in the center of the dough and fill with pie weights or beans to keep the center surface flat. Brush the edges of the dough that aren't covered with parchment paper with egg wash. Bake for 10-15 minutes until light golden . This prevents the crust from rising in the oven.
Remove the pie weights. Brush egg wash onto the center of the crust, where the pie weights were before. Place the crust back in the center of the oven to bake for another 7-10 minutes or so until the crust is deep golden in color and evenly baked throughout.
Adjust the heat to 375 degrees F. Remove the crust from the oven and layer mozzarella and sliced cherry tomatoes on top. Drizzle with olive oil and top with a pinch of salt and fresh cracked black pepper.
Place the tart back in the oven and bake uncovered for 15-20 minutes, until the fillings are fully cooked and the crust is evenly golden brown. Top with a balsamic reduction and fresh basil. Enjoy immediately!