Sunday, September 21, 2014

At Home: Caprese Tart

Keith picked up a ton of large ripe tomatoes from the farmer's market.  They were big and juicy, and I had some left over pie crust and thought I could make a savory treat out of it all.  For my next experiment for What Micky Eats...At Home, I make an easy and pretty Caprese Tart.  Try this simple dish as an appetizer at your next party.  It will surely be a crowd pleaser.

Caprese Tart (Serves 4)
  • 1 ready-to-use refrigerated pie crust (½ of 14.1-oz. pkg.)
  • 1 large tomato, sliced
  • 8 bite-sized Italian herb-marinated mozzarella balls ('Bocconcini'), sliced in half
  • basil
  • salt & pepper, to taste
  • extra virgin olive oil

So cheesy!
 - Preheat oven to 400 degrees.
- Unroll pie crust onto oiled baking sheet; roll to 12-inch circle.
- Place tomato slices in a circular layer; season with basil, salt & pepper.
- Top with mozzarella pieces.
- Fold edge of pastry over tomatoes.
- Bake 30 to 35 minutes or until cheese is melted and crust is golden brown. (Check after 25 minutes. If the crust is becoming too brown, cover the edge loosely with foil for the remainder of the baking time.)
- Allow to cool for a few minutes before cutting into pieces.  Enjoy!

This little tart was easy to make, and would be great as an appetizer for parties.  You could even drizzled the top with some balsamic glaze for extra elegance.  Or use different colored heirloom tomatoes for an even prettier tart.  We served it just as is with some turkey meatballs and a glass of red wine for an Italian dinner at home. Delizioso!


  1. This looks so good. I'll think of this next time i have a few extra tomatoes!!!

    1. Thanks, Lucinda! Yes - let me know how it turns out.


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