Caprese Tart

By TheRunwaySpoon, posted 18 days ago

• 
• 1
• 2

Photo: TheRunwaySpoon

SHARE|  EMAIL |  PRINT | COOKING VIEW |  SAVE | SEND TO IPHONE | FLAG

AMANDA & MERRILL'S NOTES:

Make no mistake, this a "project" recipe. But if you have a helper or feel like embarking on some meditative kitchen tasks, it doesn't take long to core, seed and stuff the cherry tomatoes with mozzarella. And the tart comes out delicious -- flaky pastry, filled with a fluffy, herbed ricotta base and crowned with sweet roasted tomatoes bearing parcels of gooey fresh mozzarella. Plus you can reserve and strain the tomato juice to make the freshest Bloody Mary of your life. Notes: Puree a smaller "bunch" of basil leaves into the ricotta base if you don't want much of a green tinge, and feel free to crowd the tomatoes and stuff them chock full of mozzarella. - Kristen

This tart of ripe cherry tomatoes, fresh mozzarella and basil nestled in a creamy ricotta filling atop puff pastry is a showstopper - and tastes delicious too. I use a rectangular tart tin, but a round tin will work just as well. It may take more or less tomatoes. - TheRunawaySpoon

SERVES 6 - 8