A delicious tart filled with fresh tomato, basil, and mozzarella cheese, this summer caprese tart is easy to put together and perfect for the summer.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month to share with you this delicious summer caprese tart.
It’s almost summer! Just another few days, and it’ll be official! I’m sooo excited for the sweet berries and all those stone fruits! And even though tomatoes are available all year around, they taste the sweetest during the summer months. It’s hard to resist all the fresh produce! What are you most excited for during the warm summer months?
Let’s talk about this tart.
A buttery crust filled with fresh ingredients. Think fresh basil and sweet tomatoes. It’s easy to put together and so delicious. You’ll want to serve it to your family and friends all summer long.
Preheat the oven to 450F.
Press the pie crust into a 9 inch quiche pan or pie dish and cut off any extra overhanging crust. Use a fork to poke holes into the bottom of the crust to prevent the crust from puffing up. Bake the pie crust for about 8-10 minutes until the pie crust is set. Remove from the oven and set aside for now.
Reduce the temperature of the oven to 375F. Sprinkle about a half cup of mozzarella cheese over the bottom of the pie crust.
Layer the sliced tomatoes on top of the shredded cheese.
In a food processor, add fresh basil and garlic and pulse until roughly chopped. Sprinkle the basil and garlic mixture over the tomatoes.
In a medium bowl, mix together the rest of the mozzarella cheese and mayonaise until combined. Spoon the mixture over the basil garlic mixture and spread until even.
Bake the summer caprese tart for about 30-35 minutes until the top is slightly browned and bubbly.
Serve the summer caprese tart warm.
Enjoy!
- 1 pie crust
- 1¼ cup mozzarella cheese
- 5 medium roma tomatoes, sliced
- 1 cup basil leaves, tightly packed
- 5 cloves of garlic
- ⅓ cup mayonaise
- pinch of salt
- Preheat the oven to 450F.
- Press the pie crust into a 9 inch quiche pan or pie dish and cut off any extra overhanging crust. Use a fork to poke holes into the bottom of the crust to prevent the crust from puffing up. Bake the pie crust for about 8-10 minutes until the pie crust is set. Remove from the oven and set aside for now.
- Reduce the temperature of the oven to 375F. Sprinkle about a half cup of mozzarella cheese over the bottom of the pie crust.
- Layer the sliced tomatoes on top of the shredded cheese.
- In a food processor, add fresh basil and garlic and pulse until roughly chopped. Sprinkle the basil and garlic mixture over the tomatoes.
- In a medium bowl, mix together the rest of the mozzarella cheese and mayonaise until combined. Spoon the mixture over the basil garlic mixture and spread until even. Sprinkle a pinch of salt on top.
- Bake the summer caprese tart for about 30-35 minutes until the top is slightly browned and bubbly.
- Serve the summer caprese tart warm.
