Rich buttery crust with parmesan cheese and crumb filling topped with fresh ripe cherry tomatoes, mozzarella cheese rounds, fresh basil with drizzled olive oil. Easy recipe.
Crust
½ cup cold diced butter-not margarine
1–1/2 cups all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ cup shredded Parmesan cheese
4 Tablespoons cold water
3 teaspoons olive oil
Filling
¼ cup butter, melted
1 cup fine dry bread crumbs
2 Tablespoons shredded Parmesan cheese
½ teaspoon ground thyme, garlic powder, salt
Egg Wash
1 egg
1 Tablespoon water
Caprese
4 medium heirloom tomatoes, cored and sliced ¼”
10 small cherry tomatoes, red & yellow, sliced
½ cup Basil leaves finely cut
1 Basil leaf for garnish
5 small Mozzarella Balls, sliced
5 small Mozzarella Balls, whole as garnish
Olive oil to drizzle
Alternate sliced mozzarella and heirloom tomatoes in circular fashion over baked crust, follow with cherry tomatoes and thinly sliced basil leaves. Drizzle with olive oil before serving. Garnish with basil leaf in center of tart.
The crust is delicious! This can be served warm or cold as a main dish or appetizer. Original recipe created for you!
Keywords: caprese
Find it online: https://lizbushong.com/dining-alfresco-magazine-article/