This Caprese Tart with Olive Oil Crust is a beautiful way to show off the bounty of heirloom tomatoes this summer.
*post updated August 2017*
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.
Once the dough is made and refrigerated turn towards the main star of the show – the tomatoes. If you can, go ahead and splurge a little on some heirlooms from your local farmer’s market, I promise it’s completely worth it.
I always cringe a little inside anytime I hear someone say they can’t stand raw tomatoes but it makes me wonder if they’ve never truly enjoyed a sun-kissed, farm fresh tomato that was picked just a few hours before you purchased it. Trust me, there’s a big difference in taste from those mealy, too cold ones you pick up at the grocery store.
1/2 cup pesto + extra to top (homemade or store bought)
4 oz fresh mozzarella sliced
1 lb heirloom tomatoes, sliced 1/4 inch thick
3/4 cup heirloom cherry tomatoes, halved
2 tablespoons parmesan cheese
freshly ground black pepper and flaky sea salt
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 1/4 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 and sprinkle with parmigiana cheese, top with freshly ground black pepper.
Bake for 25-30 minutes and let sit for 5 minutes prior to serving.