Name: Sample Recipe Title
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 eggs, 100g chocolate, 1 cup flour

This Caprese crostata is a country savory galette with a flaky Parmesan crust, pesto, mozzarella, and ripe tomatoes. Bursting with Italian taste, it’s good as a summer season appetizer or gentle dinner.

Caprese crostata in a glass pan and a slice on a black plate.

I like when gardens and farmers markets are overflowing with juicy, ripe tomatoes. This Caprese crostata is a twist on the classic Caprese salad was a country galette much like my Italian tomato and cheese pie!

The tart takes full benefit of summer season flavors with candy basil, plump tomatoes, and creamy mozzarella, all nestled in a flaky, golden crust. If you like these flavors, don’t miss my favourite puff pastry Caprese appetizer, it’s additionally good for entertaining or snacking on heat days.

Why I Love This Caprese Galette

The crust provides a lot taste: Made with butter and Parmigiano, it’s flaky and savory, including actual depth to each chunk.
It’s a recent tackle Caprese: Turning the traditional salad right into a do-it-yourself crostata with pesto makes it really feel particular with out being fussy.

Ingredients and Substitutions

All-purpose flour: The base of the Caprese crostata crust. Use customary all-purpose for the very best flaky, tender texture.
Butter: Softened unsalted butter offers the dough richness and helps it bake up crisp and golden. If utilizing salted butter, cut back the added salt.
Parmigiano Reggiano: Adds savory depth to the crust. Pecorino Romano is a stronger various.
Egg: Binds the dough and provides richness. A room temperature egg is less complicated for mixing.
Basil pesto: Spread over the crust for a punch of herby taste. I like to make use of my classic basil pesto however a good-quality store-bought works too.
Fresh mozzarella: Fresh mozzarella is greatest for its creamy texture and gentle taste. Just remember to drain it properly. Burrata can be utilized for an additional creamy filling, however it’s greatest added in the previous few minutes of baking. Low-moisture mozzarella works in a pinch, however is firmer and fewer delicate.
Tomatoes: Roma, San Marzano, or heirloom tomatoes all work properly. Heirlooms add coloration and a barely sweeter taste. Slice evenly and drain earlier than layering.
Oregano and recent basil: Dried oregano provides a country contact, whereas recent basil provides brightness when served.

How to Make Caprese Crostata

Start by making the dough in a meals processor, mixer, and even by hand. I choose to make use of a meals processor. Mix the flour, butter, egg, Parmesan, and a pinch of salt till it types a gentle dough.

Shape right into a ball, wrap it up, then chill within the fridge to chill out the gluten for a young, flaky crust.

While the dough is resting, slice the mozzarella and let it drain in a sieve. Do the identical with the tomatoes, slice them to the identical thickness and toss with olive oil, oregano, salt, and pepper. Rest so that they launch a few of their juices.

The sliced mozzarella in a sieve and sliced tomatoes in a glass bowl.

Once the dough is prepared, roll it out and place it in your tart or pie pan, leaving a little bit of overhang.

Rolling the dough out and placing in the pan.

Prick the underside with a fork, then unfold a skinny layer of pesto. Layer the tomatoes and mozzarella, drizzle with olive oil, and sprinkle with just a little extra oregano.

Pesto on the dough and the mozzarella and sliced tomatoes added.

Fold the perimeters of the dough over the filling to create a country border. Bake till the crust is golden and the cheese has melted. Let the Caprese crostata relaxation for a couple of minutes, then high with recent basil and a balsamic drizzle in case you like. Slice and serve!

The dough rolled to form an edge and baked.

Recipe Tips

Add an egg wash for further coloration: Brushing the crust with a overwhelmed egg earlier than baking offers it an exquisite golden end. This is elective, however nice for presentation.
Make it free-form: Skip the tart pan and form the crostata straight on a parchment-lined baking sheet. Fold the perimeters over the filling for a country, galette-style look.
Prevent a soggy crust: Be certain to empty the mozzarella and blot the tomatoes earlier than baking. Too a lot moisture could make the crust gentle as an alternative of crisp.
Finish with balsamic drizzle: For a contact of sweetness and acidity, add a lightweight drizzle of balsamic glaze simply earlier than serving. It pairs superbly with the creamy cheese and tomatoes similar to in my bruschetta with pesto!

More Caprese Recipes to Try

Looking for a scrumptious crostata recipe? Why not do this Caprese Crostata? Buon Appetito!

FOR THE DOUGH

1 cup + 2 tablespoons all goal flour (140 grams complete)
5-8 tablespoons butter softened
1 pinch salt (if utilizing unsalted butter then add ¼ teaspoon)
1 tablespoon parmigiano (freshly grated)
1 giant egg room temperature

FOR THE FILLING

1-2 tablespoons basil pesto
10-11 ounces mozzarella cheese (recent)
4 medium ripe agency tomatoes (san Marzano/Roma)
3 tablespoons olive oil
2-3 pinches salt
2-3 dashes black pepper
5-6 recent basil leaves
1½ teaspoons oregano (divided)

FOR THE DOUGH

The dough will be made 3 ways, by hand, in a meals processor or stand mixer (I used a meals processor).
In the bowl of a meals processor (or bigger mixing bowl or stand mixer) add the flour and 5 tablespoons of butter, begin to combine add the salt, the parmigiano and the egg combine to mix, if wanted add extra butter a tablespoon at a time, transfer the combination to a flat floor and knead gently to type a ball. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.

FOR THE FILLING

While the dough is chilling, slice the mozzarella into ¼ inch slices (or perhaps a bit thinner), place in a sieve and let drain for 20 minutes.
Slice the tomatoes the identical thickness and toss with 2 tablespoons olive oil, salt, pepper and 1 teaspoon of oregano. Let sit quarter-hour.
Pre-heat the oven to 400F/200C. Grease and flour or spray an 8 inch/20cm pie or tart plate.
Roll the dough right into a circle and place it within the ready pan, with the surplus overhanging by about 1 inch/2.2cm. Prick the dough, unfold with the pesto, high alternating with the sliced mozzarella and tomatoes (no juice), drizzle with the remaining oil and sprinkle with the remaining oregano. Roll the surplus dough to create an edge across the filling to type a border.
Bake for roughly 30-40 minutes till the pastry is golden brown and the cheese has melted. Let sit 5-10 minutes and high with recent basil leaves earlier than serving. Enjoy!

How to retailer

Store any leftover crostata in an hermetic container within the fridge. It will hold properly for as much as 2 days. To reheat, place slices in a 300F / 150C oven or air fryer for about 10–quarter-hour to crisp the crust again up, keep away from the microwave, which might make it soggy.

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recipe FAQs

What’s the distinction between a crostata, galette, and tart?

A crostata is the Italian time period for a country pastry stuffed with candy or savory substances. A galette is its French counterpart, identical idea, totally different title. Both are usually formed by hand and baked with no pan though they can be baked in a tart pan for a extra structured and polished look.

Can I make this forward of time?

Yes, you may! The dough will be made and refrigerated as much as a day upfront, and the mozzarella and tomatoes will be sliced and prepped forward as properly. If wanted, you may even assemble the crostata a couple of hours earlier than baking simply cowl and refrigerate it till you’re able to pop it within the oven. For the very best texture, it’s greatest baked recent and served the identical day.

Can I add protein to make it extra filling?

Absolutely. Adding cooked pancetta or prosciutto can improve the savory depth of the crostata. For inspiration, take a look at my tomato cheese pancetta pie for a heartier variation.

How ought to I retailer leftovers?

Store any leftover crostata in an hermetic container within the fridge. It will hold properly for as much as 2 days. To reheat, place slices in a 300°F oven or air fryer for about 10–quarter-hour to crisp the crust again up, keep away from the microwave, which might make it soggy.