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An open tart Caprese

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Place the tomatoes, red onion and garlic in a baking tray. Sprinkle with the thyme, seasonings and quite a bit of oil. Cook in the oven for about 1 hour until tender, removing the tomatoes when they begin to collapse. Then transfer to a rack to cool, before squeezing the garlic out of their husks, mashing and mixing with the onion. Peel the tomatoes, strain very well and mash a little in the sieve.
  • To make a balsamic glaze, simmer the balsamic and brown sugar in a heavy-bottomed pot for about 10 mins until reduced by half. Then set aside to cool.
  • At the same time, beat the egg with milk.
  • Place the pastry sheet in a very large baking tray, brush all over with egg wash and cook in the oven for about 5 mins to just firm up. (If the pastry puffs up too much, gently press down with a clean tea towel.)
  • Then spread the garlic and onion mixture over the pastry, leaving an edge, and top with a layer of the tomato, the mozzarella and parmesan. Cook in the oven for about 10 mins until golden and bubbling.
  • When ready, place the tart on a large plate, scatter the basil over the top and sprinkle with extra virgin olive oil and some balsamic glaze.

 

Ingredients

  • 10 ripe red tomatoes, cored & halved
  • 1 large red onion, cut into 8 wedges
  • 1 head of garlic, top cut off crossways
  • a few fresh thyme sprigs
  • sea salt & freshly ground pepper
  • olive oil
  • 1 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1 large egg
  • ¼ cup milk
  • 1 puff pastry sheet, slightly frozen
  • dollops of buffalo mozzarella (or grated mozzarella)
  • 2 tbsp freshly grated parmesan
  • a few baby basil leaves, torn
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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