August is this special time of year where us Canadians can pretend we live in Italy and cook with fresh garden tomatoes and create delicious recipes like Caprese Tarts every day. I am a bit obsessed with the combination of flavours that make up Caprese anything. See Caprese Skewers and Caprese Grilled Cheese never mind the Caprese Pizza I make on the regular haha!
Caprese Tart Ingredients
- Balsamic Reduction/ Balsamic Glaze
- Pie Dough
The inspiration for this recipe was this tomato tart from taste of home. Its a bit different than the one I created so if you aren't a fan of balsamic glaze and want a heavier tart that includes mayonnaise, check their recipe out.
Butter Crust or Shortening Crust
This recipe works with either! When I took these pictures I used a shortening crust, I only had shortening on hand..Normally I make a butter crust. In the recipe card below I have included my beloved butter crust recipe but if you prefer a shortening crust here is the one I used:
Shortening Crust Recipe https://crisco.com/recipe/classic-crisco-pie-crust/
What pan should I use to make this!?
You can use a 9” round tart pan or 14”x 5” rectangular tart pan. What’s the difference between a tart pan and your trusty old pie dish? The main difference is the shape and depth of the sides. A tart pan has straight sides (some fluted, some not) that turn out neat, more “professional” looking pastries than the slope-sided pie pans. Most tart pans are made of metal, and the best have a removable bottom, allowing you to slip off the outer ring without marring the beautiful crust. If you don’t have a tart pan use a 9” pie plate it will work just fine!
Butter Pie Crust
- ½ Cup Salted Butter
- 1¼ Cups All Purpose Flour
- ¼ Teaspoon Table Salt
- 2 Tablespoons Cold Water
- 1 Tablespoon White Vinegar or Vodka
- 1 Cup Mozzarella Cheese Shredded
- 4-6 Medium Tomatoes Sliced
- 6 Cloves Garlic You can use less if you are a vampire
- 1 Cup Basil Leaves
- 3 Tablespoons Balsamic Glaze
- In a bowl with a pastry cutter or in a larger food processor add the butter, salt and flour. Pulse or cut until all of your butter is coated in flour and you have course crumbs.
- Slowly trickle in your liquid until all the ingredients form a ball. You don't need the butter fully mixed with the flour the specks of fat are what makes your crust fluffy! *insert chorus of angels singing*
- I like to flatten the dough into a 1" disc and then cover in saran wrap. Place in the fridge for about 30 minutes. While it is chillin like a villain you can prep the filling 🙂
- Shred the Cheese, Slice the tomatoes as evenly as possible. Set aside.
- In a food processor with the S blade inserted add the garlic and basil. Pulse until it is all chopped up and smells like heaven. You might have to use a rubber spatula and bring the ingredients down off the sides and pulse again to ensure everything is chopped. If you don't have a food processor use a knife and cutting board and dice into it is all cut as small as possible. It takes a bit longer but it will work just as well 🙂
Assemble and Bake
- Preheat oven to 450°F. Roll out your pie dough. This recipe works for a 9" tart pan or a 14 x 5" rectangular tart pan OR a 9" pie dish. You should always roll out pie dough about ¼" thick.
- Line pan with the dough. Trim sides. You DO NOT need to butter the pan before you put the dough in. There is enough fat in the dough it won't stick 🙂 Cover the dough with tinfoil pushing the tinfoil down to make sure its touching the dough.
- Bake in a 450°F oven for 5 Minutes.
- Decrease oven to 375°F remove foil and bake for 5 minutes.
- Remove Tart from the oven add a layer of cheese.
- Add a layer of tomatoes
- Add dollops of the basil/garlic mix so that it is as evenly distributed as possible.
- Cover with the remaining cheese.
- Return the glorious tart to the oven and Bake for 20-25 minutes. She is ready to party when the cheese has browned 😋
- Cover with a drizzle of Balsamic Glaze, Slice into 8 pieces and Enjoy! Then leave a review because that is what the cool kids do.