Caprese savory pie
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
- Note + the resting time for the shortcrust pastry
PRESENTATION
If you’re a fan of the classic caprese salad from the beautiful island of Capri, you gotta try this twist—it's amazing. The caprese tart takes those beloved flavors and turns them into something fun. Really fun. Instead of just fresh tomatoes and soft mozzarella on a plate, it’s all baked into a crispy, golden shell. Seriously good. Folks in Campania, Italy, are experts at keeping things simple yet flavorful, and it’s so, so clear with this dish.
The savory tart has a brisée crust that becomes beautifully crispy in the oven, hugging all those cheesy, moist layers. A fresh basil sauce tops it off—kind of like homemade pesto but smoother—and it really, really enhances those tangy tomato flavors—making it perfect for summer. Planning an Italian appetizer spread? Or just craving something different for lunch? This recipe’s a hit.
In Campania, meals are light and refreshing during the hot months, so this tomato mozzarella tart stands out. The mix of creamy mozzarella and ripe tomatoes has that fresh taste, while the caprese tart adds a crunch from the crust—can’t go wrong with that. You’ll love how the basil sauce blends into the cheese and tomatoes, giving each bite a tender, herby feel that’s super addictive.
Compared to a regular puff pastry tart, this one’s way better. It really packs a punch with genuine Mediterranean ingredients—keeping it simple. No heavy creams or complicated steps here. The savory tart style makes it perfect for slicing up as an aperitivo, at a summer buffet, or even for a picnic. And you know what? It still holds up wonderfully.
Fans of an easy caprese recipe or anything with fresh basil will quickly get why this dish is so popular once they taste how beautifully all the flavors come together. It’s like the classic but with an added layer of fun that’s perfect for any occasion. For sure.
You might also like:
INGREDIENTS
- for the brisée pastry (for a 13.8x4.3 inch mold)
- Butter 3.5 oz (100 g) - cold
- Type 00 flour 1.67 cups (200 g)
- Water ¼ cup (60 g) - cold
- Fine salt ⅓ tsp (2 g)
- Oregano ¼ tsp (1 g) - dried
- for the basil cream
- Basil 1 cup (20 g)
- Extra virgin olive oil 6 tbsp (80 g)
- Pine nuts 5 ½ tbsp (50 g)
- to fill and decorate
- Mozzarella cheese 5.3 oz (150 g)
- Cluster tomatoes 7 oz (200 g)
- Basil to taste
- Oregano to taste - dry
How to prepare Caprese savory pie
To prepare the caprese savory pie, start by making the brisée pastry. Place the flour, salt 1, and cold butter cut into cubes 2 in a mixer and start blending until you obtain a sandy and floury mixture 3.
Then transfer it to a work surface, shape it into a classic fountain shape and add the dried oregano in the center 4. Pour in the cold water and start kneading quickly 5, so as not to heat the dough. Work until the mixture is compact, then wrap it in plastic wrap 6 and let it rest for 40 minutes in the refrigerator.
After the resting time, take the dough from the refrigerator and roll it out on a lightly floured surface until it's about a quarter inch thick 7. Then wrap the pastry around the rolling pin and transfer it to a 13.8x4.3 inch rectangular mold 8, pressing gently with your fingers to adhere the pastry well to the mold and trim any excess pastry 9.
Pierce the base of the savory pie with the tines of a fork 10, line it with a rectangle of parchment paper, slightly larger than the mold, and proceed with blind baking. Pour ceramic spheres (or dried chickpeas) onto the parchment paper 11 and bake in a preheated static oven at 356°F for 30 minutes (if using a convection oven, bake at 320°F for about 25 minutes). Once baked, remove the spheres 12 and let cool.
In the meantime, prepare the basil cream. Gently wash and dry the basil leaves, then place them in a mixer cup with the pine nuts 13, add the oil in a stream and start blending 14 until you obtain a smooth cream. At this point, transfer it to a bowl 15 and add salt.
Cut the mozzarella into slices 16 and let it drain in a colander, just while finishing the other preparations. Also, cut the tomato into slices 17 and set it aside. Take your brisée pastry base, now cold, and start pouring the basil cream 18.
Level it, covering the entire surface of the base 19 and start arranging the mozzarella slices, alternating them with the tomato slices 20. Finish your caprese savory pie with some basil leaves, a pinch of oregano, and serve it 21.