Summer Caprese tarts

May 9, 2013 (Last Updated: January 11, 2019)
Summer Caprese tarts

Summer Caprese tarts

Ingredients

  • 3 sheets filo pastry
  • 50g butter, melted
  • 2 punnets fresh baby tomatoes, some kept whole and some halved
  • 15ml (1 tbsp) olive oil
  • 15ml (1 tbsp) balsamic vinegar
  • 4 sprigs fresh thyme
  • 2 tubs bocconcini
  • a handful of fresh basil leaves
  • 30ml (2 tbsp) ready-made basil pesto (the freshest you can buy)
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 180°C and lightly grease a muffin tray.

2

Place a sheet of filo pastry on a board and brush with melted butter. Add a second sheet of filo, repeating the process, and then a third.

3

Using a sharp knife, cut the pastry into squares big enough to be pushed into the muffin holes – to create filo baskets for the caprese salad. Bake in the preheated oven until golden brown and crisp, about 5 – 10 minutes.

4

For the salad, toss half of the tomatoes whole in olive oil and balsamic vinegar, sprinkle with fresh thyme leaves and roast in the preheated oven for 15 – 20 minutes.

5

Toss together the bocconcini, roasted tomatoes, halved baby tomatoes and basil leaves. Dress with basil pesto and season.

6

Fill the pastry cases with the caprese salad mix and garnish with more fresh basil.

Cook’s tip: Try to buy exotic baby tomatoes for colour or Rosa tomatoes for flavour; this recipe has very simple flavours and depends on the quality of the ingredients.

 

 

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