Sunday Brunch: Caprese Tart


Caprese Tart with Roasted Tomatoes

Servings: 6


for the roasted tomatoes

10 vine ripe tomatoes sliced into 1/2’”

2 tablespoons olive oil

sea salt flakes

black pepper

for the tart

2 sheets of puff pastry, defrosted

1-pound container of Burrata sliced

1 egg beaten

fresh basil leaves cut chiffonade


Pre-heat the oven to 400°

Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Season with salt and pepper and place in the oven.

Allow to roast for 20 minutes or until the tomatoes are soft and are caramelizing around the edges.

Remove from the oven and allow to cool slightly. Turn the oven down to 350

To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet.

Score around the edges to make a border, ensuring you don't cut through the pastry.

Sprinkle with coarse salt and pepper

Place the tomatoes and mozzarella on the pastry, alternating between the two.

Brush the edges of the pastry with the beaten egg.

Drizzle a little olive oil over the tomatoes. Add a little sprinkle of parmesan cheese

Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.

Top with the sliced Burrata and basil

Remove from the oven and top with the fresh basil leaves. Serve immediately.

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