Torta Caprese

Fresh, popping with colour and bursting with flavour, this simple caprese tart is the perfect appetizer to serve at your next summer dinner party!

The ingredient of Torta Caprese

• 1 x 175g block puff pastry
• 1 egg beaten
• 4 vine ripened tomatoes
• 3 buffalo mozzarella or 4 bocconcini
• 125g onion marmalade
• extra virgin olive oil
• fresh basil leaves torn

The Instruction of torta caprese

• preheat oven to 200u00b0c line a large baking tray with non stick baking paper
• on a lightly floured surface roll out pastry to a 30 x 15cm rectangle transfer to tray and brush with beaten egg use a fork to prick the surface place pastry in the fridge for 10 minutes to chill chilling the pastry helps prevent shrinkage
• cook pastry on the middle shelf of the oven for 20 25 minutes until slightly risen and golden brown the pastry can be cooked in advance and kept at room temperature until ready to serve
• just before you are ready to serve slice tomatoes and mozzarella into 1 2cm slices
• spread onion marmalade over the top of the pastry it will crumble and crack a bit alternate tomatoes and mozzarella in two lines over the marmalade and drizzle with the oil return to oven and bake for no more than 5 minutes to heat through
• garnish with basil and season with salt and freshly ground black pepper
• onion marmalade heat 2 tablespoons olive oil in a frying pan over low heat and add 3 large sliced onions cook for 10 minutes or until soft increase heat to medium and cook until onions start to brown add 1 4 cup verjuice or water and 1 tablespoon of brown sugar cook until the liquid has been absorbed add 2 tablespoons balsamic vinegar and 2 tablespoons redcurrant jelly and cook until the mixture is a soft jam like consistency

Nutritions of Torta Caprese

fatContent: 741 856 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 27 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 25 grams sugar
proteinContent: n a
cholesterolContent: 45 grams protein
sodiumContent: n a

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