I made this tart a while ago when I had some friends coming over for lunch. I wanted to serve something light and easy and this tart was just the thing. The beauty of simple tarts like this is that everything can be prepped ahead of time and the tart can quickly be assembled and baked off before serving. It’s perfect for easy lunches or as a showstopping side dish at any gathering. (Can you just imagine this bad boy at your 4th of July party?!) I don’t always use buffalo mozzarella/fior di latte (fresh mozzarella) and have often used the firmer stuff best used on pizza, etc. Fresh mozzarella makes this Caprese tart completely luscious but can be a mission to get hold of and adds a little more work. Because fresh mozzarella is stored in liquid, you need to make sure that the cheese is well-dried before adding it to the tart. If you don’t, the bottom of the tart will be super soggy and you won’t get that lovely crisp base. My suggestion is to slice the cheese then dry each slice with a bit of kitchen towel to get rid of any excess moisture. I served the Caprese tart with a simple green salad and it made such a lovely, relaxed lunch. Add a few bottles of chilled white wine for serious lunch goals.
Caprese Panzanella salad
Caprese Mac and Cheese
