Tomato, mozzarella and basil tart (tarta caprese)
An open tart of mozzarella, sliced tomato and basil set in a creamy egg custard – a caprese salad baked in pastry. An everyday tart in Argentina and Uruguay, where it's called torta caprese; eaten hot or warm.
- 1 h 05Time
- 18 minHands-on
- 4Portions
- 26 gprotein per portion
- 730kcal per portion
Ingredients for 4 portions
- 1 sheetReady-rolled shortcrust pastry
- 300 gMozzarella, diced
- 4Tomatoes, sliced
- 15 gBasil, leaves picked
- 3Eggs
- 200 mlDouble cream
- 50 gGrated cheese
- 1 tspOregano
- to tasteSalt
- to tasteBlack pepper
Method
- Heat the oven to 200 °C. Line a 26–28 cm tart tin with the pastry and prick the base all over with a fork.
- Bake the empty pastry case for 10 minutes, until it starts to colour.
- Meanwhile, slice the tomatoes, flick out the seeds and leave the slices to drain on kitchen paper.
- Whisk together the eggs, cream, grated cheese, oregano, salt and pepper.
- Scatter the mozzarella over the pastry case and lay half the basil leaves on top. Arrange the tomato slices over the cheese, overlapping, and pour the egg mixture over.
- Turn the oven down to 180 °C and bake the tart for 35 minutes, until the filling has set and is golden.
- Leave the tart to rest for 10 minutes, then scatter over the remaining basil and cut into slices.
