Balsamic-Glazed Italian Caprese Tart

A vibrant twist on the classic Caprese salad

This delightful tart features the fresh flavors of tomatoes, basil, and mozzarella, all enhanced with a tangy balsamic glaze.

1 h 30 min
4
Intermediate

Ingredients

For the Tart Shell

All-purpose flour

1 1/2 cups

Cold butter, cubed

1/2 cup

Ice water

1/4 cup

Salt

1/2 tsp

For the Filling

Cherry tomatoes, halved

2 cups

Fresh mozzarella balls (bocconcini), halved

1 cup

Fresh basil leaves, torn

1/4 cup

For the Balsamic Glaze

Balsamic vinegar

1 cup

Honey

2 tbsp

For the Assembly

Freshly ground black pepper

Sea salt to taste

Preparation

Making the Tart Shell

Combine dry ingredients

Combine flour and salt in a bowl.

Cut in butter

Add cold butter and mix until crumbs form.

Do not overwork the tart dough to keep it tender.

Add water

Gradually add ice water until dough forms.

Chill

Chill for 30 minutes in the fridge.

Preparing the Filling

Halve ingredients

Halve the cherry tomatoes and mozzarella balls.

Use a sharp knife to cut the tomatoes to prevent squishing.

Toss with basil

Toss with torn basil leaves in a bowl.

Season

Season with salt and pepper.

Cooking Process

Pre-baking the Shell

Blind bake the tart shell at 375°F (190°C) for 15 minutes.

Thickening the Glaze

Simmer balsamic vinegar and honey over medium-low heat until syrupy.

Final Assembly

Fill the cooled tart shell with the tomato mixture, drizzle with balsamic glaze.

Plating & Serving

Balsamic-Glazed Italian Caprese Tart

FaUtensils

Serve

Slice the tart into wedges and serve warm or at room temperature.

Sauce Pairings

Balsamic glaze

Tangy and sweet

Olive oil

For drizzling

Garnishes & Accompaniments

Fresh basil leavesCracked black pepper

Perfect Sides

Mixed greens salad

Grilled asparagus