Caprese Tart with a Flaky Parmesan Crust

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.

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Adjust Servings
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:

Freeze the butter cubes for 10 minutes before making the pie crust. Compile all of the ingredients in a food processor. Pulse to cut the butter and cheese into the dry ingredients until the butter is pea-sized. Add the cold water, 1 tbsp at a time, while pulsing to combine. Stop adding water once the consistency is dough-like.Remove the dough from the food processor. Place it onto a work surface and consolidate it with your hands to make one cohesive ball. If saving for later, wrap the dough in cling wrap and freeze until 1 hour before you're ready to use it. NOTE: Don’t overwork it because the temp in your hands will inadvertently warm up the dough and we want it to stay cool.
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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.

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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.

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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. 

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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.

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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!

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