Capresi Tarts Recipe – The GialloZafferano Recipe

To make Caprese tarts, first prepare the puff pastry bases: roll out the roll of puff pastry and cut out 6 discs using a pastry cutter with a diameter of 12 cm. 1then remove the excess pastry 2. Butter 6 tart molds of the same diameter 3

and place the puff pastry discs inside, making the edges adhere well 4then prick the base with the tines of a fork 5. Place a rectangle of baking paper on top of each tart, cover it with balls for blind baking (alternatively you can use dried legumes) 6 and cook in a preheated static oven at 180° for 15 minutes. After this time, remove the baking paper and the spheres and continue cooking for another 7-8 minutes.

In the meantime, prepare the ingredients for filling the tarts: wash the cherry tomatoes and divide them in half 7then also cut the mozzarella in half 8 and finally in quarters 9.

Once the cooking time has passed, take the tarts out of the oven 10let them cool and remove them from the molds. At this point you can fill the tarts by placing the cherry tomatoes on the surface alternating with the mozzarella 11. Season with a pinch of salt 12,

a drizzle of oil 13a basil leaf and a pinch of oregano 14 and continue in the same way with all the others: your Caprese tarts are ready to be served 15!