You’ll instantly fall in love with this Caprese tart recipe. The parmesan pastry is perfectly paired with tomatoes, fetta cream and a punchy basil oil. Try it for a refreshing lunch or dinner option that's vegetarian friendly.
Serves66
Cook time20 mins20 minutes
Prep time20 mins20 minutes, + 15 mins cooling & 45 mins resting time
+ 15 mins cooling & 45 mins resting time
Ingredients
1 1/2 cups (225g) plain flour
1/2 cup (40g) finely grated parmesan
125g chilled butter, chopped
1/2 tsp coarsely ground black pepper
1 Coles Australian Free Range Egg yolk
1 tsp chilled water
200g mixed medley grape tomatoes, halved
1 roma tomato, thinly sliced
2 tsp baby capers
1 tbs oregano leaves
1 tbs basil leaves
Fetta cream
200g soft fetta, crumbled
1/2 cup (125ml) thickened cream
Basil oil
1/2 cup basil leaves
1/4 cup (60ml) extra virgin olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place flour, parmesan, butter and pepper in a food processor. Process until mixture forms fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Step 2
Meanwhile, to make the fetta cream, place fetta and cream in a food processor and process until smooth. Transfer to a bowl and place in the fridge.
Step 3
Roll out the pastry on a lightly floured surface to a 20cm x 40cm rectangle. Line a 10cm x 34cm rectangular fluted tart tin, with removable base, with pastry. Use a small sharp knife to trim the excess. Place in the fridge for 15 mins to rest.
Step 4
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and pastry weights or rice. Bake for a further 10 mins or until light golden. Set aside for 15 mins to cool slightly.
Step 5
To make the basil oil, place the basil in a heatproof bowl and cover with boiling water. Refresh under cold water. Drain well. Use your hands to squeeze as much water as possible from the basil. Place basil in a blender with the oil and blend until smooth.
Step 6
Place the pastry case on a serving plate. Fill with fetta cream. Top with combined tomato. Sprinkle with capers, oregano and basil. Drizzle with basil oil and serve immediately.
Prep time20 mins20 minutes, + 15 mins cooling & 45 mins resting time
+ 15 mins cooling & 45 mins resting time
Ingredients
1 1/2 cups (225g) plain flour
1/2 cup (40g) finely grated parmesan
125g chilled butter, chopped
1/2 tsp coarsely ground black pepper
1 Coles Australian Free Range Egg yolk
1 tsp chilled water
200g mixed medley grape tomatoes, halved
1 roma tomato, thinly sliced
2 tsp baby capers
1 tbs oregano leaves
1 tbs basil leaves
Fetta cream
200g soft fetta, crumbled
1/2 cup (125ml) thickened cream
Basil oil
1/2 cup basil leaves
1/4 cup (60ml) extra virgin olive oil
Description
You’ll instantly fall in love with this Caprese tart recipe. The parmesan pastry is perfectly paired with tomatoes, fetta cream and a punchy basil oil. Try it for a refreshing lunch or dinner option that's vegetarian friendly.
Method
Step 1
Preheat oven to 200°C. Place flour, parmesan, butter and pepper in a food processor. Process until mixture forms fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Step 2
Meanwhile, to make the fetta cream, place fetta and cream in a food processor and process until smooth. Transfer to a bowl and place in the fridge.
Step 3
Roll out the pastry on a lightly floured surface to a 20cm x 40cm rectangle. Line a 10cm x 34cm rectangular fluted tart tin, with removable base, with pastry. Use a small sharp knife to trim the excess. Place in the fridge for 15 mins to rest.
Step 4
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and pastry weights or rice. Bake for a further 10 mins or until light golden. Set aside for 15 mins to cool slightly.
Step 5
To make the basil oil, place the basil in a heatproof bowl and cover with boiling water. Refresh under cold water. Drain well. Use your hands to squeeze as much water as possible from the basil. Place basil in a blender with the oil and blend until smooth.
Step 6
Place the pastry case on a serving plate. Fill with fetta cream. Top with combined tomato. Sprinkle with capers, oregano and basil. Drizzle with basil oil and serve immediately.
