Caprese tarts put the summer staple into a bed of puff pastry. They’re a totally scrumptious way to start off your meal!
You must have known this was coming. Of course I had to make something that had an Italian flare to it!
Now just so you know, when ordering a caprese expect a large plate of deliciousness coming your way. If you do get a small plate, leave that restaurant immediately because they are holding out on you!
So the plate came and it was piled with tomatoes, mozzarella cheese, basil and olive oil! It was the best appetizer I had ever had. After that time I would normally order this dish every time I went out to eat. Funny I wouldn’t make them at home, which would be more practical but waited till I was eating out.
Let me tell you a few things about ordering a caprese in Italy. You can normally get it with regular mozzarella (normally made from cow’s milk) or you can get buffalo mozzarella (made from a domestic Italian water buffalo). So if you see that on the menu you will understand the difference. I personally think the buffalo one is creamier in texture and it looks stringier.
Well lucky for you, you do not have to be like me and wait till you eat out to eat a caprese. You can make it at home! But I added a twist to it. I piled my ingredients high onto puff pastry and served them warm. Oh yeah!
What I decided to do with these tarts I thought roasting the tomatoes would give it a good flare. In this recipe I used a variety of tomatoes and mozzarella pearls. It is a really flexible dish so you could use any tomato and any size mozzarella, you just might have to do some cutting up of your ingredients. I am all about the easy, so I went with bite size ingredients!