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Caprese tart with parmesan pastry

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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.

  • Serves6
  • Cook time20 minutes
  • Prep time20 minutes, + 15 mins cooling & 45 mins resting time
Caprese tart with parmesan pastry

Ingredients

  • 1½ cups (225g) plain flour
  • ½ cup (40g) finely grated parmesan
  • 125g chilled butter, chopped
  • ½ 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
  • ½ cup (125ml) thickened cream

Basil oil

  • ½ cup basil leaves
  • ¼ 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

    Caprese tart with parmesan pastry

    Caprese tart with parmesan pastry
    • Serves6
    • Cook time20 minutes
    • Prep time20 minutes, + 15 mins cooling & 45 mins resting time
    Ingredients
    • 1½ cups (225g) plain flour
    • ½ cup (40g) finely grated parmesan
    • 125g chilled butter, chopped
    • ½ 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
    • ½ cup (125ml) thickened cream

    Basil oil

    • ½ cup basil leaves
    • ¼ 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
      1. 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.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. 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.