Caprese tart with roasted tomatoes

Caprese tart with roasted tomatoes takes approximately 1 hour from beginning to end. This recipe serves 6. For $2.9 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 233 calories, 11g of protein, and 13g of fat. It is brought to you by Simply Delicious Food. A mixture of fresh basil leaves, olive oil, sub roll, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a budget friendly side dish. This recipe is liked by 1754 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a tremendous spoonacular score of 95%. If you like this recipe, you might also like recipes such as Caprese tart with roasted tomatoes, Roasted Tomatoes Caprese, and Roasted Caprese Tomatoes with Basil dressing.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 200°c.Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Add the thyme, salt, sugar and salt and place in the oven.Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.Place the tomatoes and mozzarella on the pastry, alternating between the two.Brush the edges of the pastry with the beaten egg.Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.Remove from the oven and top with the fresh basil leaves. Serve immediately.

 

Step by step:

1. Pre-heat the oven to 200°c.

2. Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil.

3. Add the thyme, salt, sugar and salt and place in the oven.Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.

4. Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.

5. Place the tomatoes and mozzarella on the pastry, alternating between the two.

6. Brush the edges of the pastry with the beaten egg.

7. Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.

8. Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.

9. Remove from the oven and top with the fresh basil leaves.

10. Serve immediately.

Nutrition Information:

covered percent of daily need