If you like Caprese Salad or Margherita Pizza, you’ll want to try this tart! It has sliced mozzarella, tomatoes, and basil in it–yum! This summer, I’ve been wanting to make some sort of a tomato tart and I came up with the idea of making a Caprese Tart! If tomatoes, basil, and mozzarella are so good in a salad or on pizza, they’d probably be good in a tart, too, I reasoned. And you never know until you try. I have some basil growing in a pot and also had some garden-fresh tomatoes (from Mark and Marijo–thank you!) , so I bought a block of mozzarella cheese and was all set to try this out!
I thought it turned out really yummy and it’s very easy to make–I used a pre-made refrigerated pie crust, but you can use your favorite homemade pie crust recipe if you prefer. I also used a little Parmesan cheese in this, to give it a little extra cheesy zing. If you’re looking for ways to use the tomatoes from your garden, you just may want to try this Caprese Tart out!
CAPRESE TART by NancyCreative
- 1 ready-to-use refrigerated pie crust (1/2 of a 15-ounce package), or make your favorite homemade piecrust
- 1 1/2 cups shredded Mozzarella chesse
- 1/2 cup shredded Parmesan cheese
- 2 Tablespoons olive oil
- 3 medium tomatoes, seeded and thinly sliced (NOTE: to easily seed a tomato, just slice off the stem end and gently squeeze the tomato over a bowl–the seeds will come right out!)
- 1/4 cup well-packed fresh basil leaves, finely chopped
- Parchment paper
- Cooking spray
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, and lightly coat parchment paper with cooking spray.
Toss the shredded Mozzarella and Parmesan cheeses together in a small bowl so they’re blended well. Unroll pie crust on parchment-lined baking sheet and top crust with half of the cheese blend (1 cup), leaving a 1 1/2-inch border at the edge. Arrange tomato slices in a circular pattern over the cheese (you may need to overlap some of the slices a little). Sprinkle half of the chopped fresh basil over the tomatoes, then drizzle with 1 Tablespoon of olive oil.
Spread the rest of the cheese (another cup) over the tomatoes and basil, then sprinkle the remaining basil on top of the cheese and drizzle another Tablespoon of olive oil over that.
Fold pie crust edges up and over the filling, pleating and pinching dough slightly as you go. Bake at 375 degrees for 25 to 30 minutes, or until cheese is melted and crust is lightly browned. It should come out looking like this…
Remove from oven and let tart cool for 10-15 minutes before cutting into wedges, then serve.
I love to make things with basil and tomatoes, especially in the summer! Do you have a favorite tomato and basil recipe?