I had this whole witty opening with what the difference between a galette and a crostata (truth to be told – nothing) and then my dough decided to misbehave forcing me to turn this into a tart. I believe this is what we like to call #foodbloggerproblems . In the end though, you are still left with delicious food wrapped in dough, so what does it matter what we call it?
Consider this caprese tart a deconstructed pizza. With the savory ingredients, I wanted to swap out using butter in the pastry crust for olive oil. You still have a tender, crumbly crust but no more melting greasy dough as you work with it. Can we mention that it’s heart healthy too? Cancels out all the cheese piled on top!
Since I knew I couldn’t do a 1 to 1 swap for the butter and oil, I did a little searching and came across this great reference chart on The Passionate Olive, I highly recommend bookmarking it for future reference. There is also no need to break out your expensive fruity olive oils either for this dough, the nuances will end up being lost. Any everyday olive oil that you use for cooking will do just fine.
- 2¼ cups all purpose flour
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- ¾ cup olive oil
- 2-4 teaspoons cold water
- ½ cup pesto
- 4 oz fresh mozzarella sliced
- 1 lb heirloom tomatoes, sliced ¼ inch thick
- ¾ cup heirloom cherry tomatoes, halved
- 1 teaspoon kosher salt
- 2 tablespoons parmigiana cheese
- 1 tablespoon extra virgin olive oil
- Optional: white truffle oil to finish
- In a medium bowl mix together the flour, sugar and salt. Pour in the olive oil and combine until the dough is shaggy and looks like wet sand.
- Add the water, one tablespoon at a time – until you can form it into a tight ball.
- Wrap the dough in plastic and refrigerate for 30 minutes to an hour.
- Heat your oven to 375 degrees.
- While your dough is chilling, lay paper towels down on your work surface and the sliced tomatoes on top. Sprinkle evenly with the kosher salt and let sit for 30 minutes. Pat dry with towels to remove moisture.
- Roll the chilled dough out on a lightly floured surface to ¼ inch thickness and 10-11 inches in diameter (to fit a 10 inch tart pan). Carefully move to tart pan – and press in the sides and bottom. If you dough falls apart, just press into the pan.
- Prick the dough with the tines of your fork and par-bake for 15 minutes.
- Remove the tart from the oven and spread an even layer of pesto on the bottom.
- Line with sliced mozzarella and top with tomatoes. Sprinkle with parmigiana cheese and drizzle with extra virgin olive oil.
- Bake for 25-30 minutes and let sit for 5 minutes prior to serving. If you choose, drizzle with a small amount of white truffle oil prior to serving.