This beautiful tart has gorgeous roasted tomatoes and creamy bocconcini over a buttery, flaky pastry. Perfect for summers!
If you’ve been to your local produce store or a farmer’s market recently chances are you would have seen some seriously gorgeous tomatoes. The other day I was out shopping for vegetables and I spotted the most gorgeous grape and cherry tomatoes. I knew I had to pick up these colorful little gems. While I was out there I also bought bocconcini because they’re a match made in heaven.
Gorgeous cherry and grape tomatoes
Later, I was so confused about what to make with these tomatoes. First I thought I’d go with a salad because I really didn’t want to mess with them much. I ditched that idea as fast as I thought of it because I have a thing about raw tomatoes. For some reason I just don’t like them much.
Tomatoes, Bocconcini and Basil- Perfect summer flavors!
I knew I wanted to keep these tomatoes whole so the next best option was to make a roasted tomatoes and bocconcini tart. The flavors are so perfect for summer with buttery, flaky pastry, roasted tomatoes, creamy bocconcini and drizzled with basil oil.
Buttery, flaky, melt in your mouth pastry forms the base of this tart!
Let me take a minute to talk about how much I love this pastry. This is an incredibly buttery pastry that comes out flaky and melts in your mouth! You can use this pastry for desserts as well for pies and tarts of all kinds.
The idea with this roasted tomatoes and bocconcini tart was to keep the flavors simple so that the tomatoes can shine through. If you get your hands on fresh, flavorful tomatoes then this is THE recipe you need to try this summer!
Roasted Tomatoes and Bocconcini Tart with Basil Oil
Yields 4 Servings
Gorgeous roasted tomatoes and creamy bocconcini over a buttery, flaky pastry. Summer heaven!
45 minPrep Time
30 minCook Time
Ingredients
- 1 cup flour
- 1/4 cup unsalted butter
- 1 egg
- A pinch of salt
- 1-2 tbsp ice cold water
- 250 grams grape and cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 tbsp extra virgin olive oil
- 8-10 basil leaves finely minced
Instructions
- For the pastry, place the flour and salt in a large mixing bowl. Cube and add the cold butter and rub it into the flour with your fingers until the mixture resembles crumbs.
- Alternatively, you can also place the flour, butter and salt into a food processor and pulse until it resembles crumbs.
- Next, add the egg and mix everything well. Add 1-2 tbsp of ice cold water and mix everything in until the dough comes together into a ball. Wrap in cling film and place in the refrigerator for an hour.
- Preheat your oven to 350 degrees Fahrenheit.
- While the oven is heating up, prepare the basil oil. Over medium heat, heat 4 tbsp extra virgin olive oil just until it is heated through. Take it off the heat and mix in the minced basil leaves. Set aside and allow to infuse while you prepare everything else.
- Remove the pastry from the refrigerator and roll it out on floured work surface. Line four mini tart pans (I used 4 cm tart pans with loose base) with the pastry and place in the refrigerator for 30 minutes.
- Meanwhile, season the tomatoes with salt and pepper and toss with oil. Spread over a lined baking tray and roast in the oven for 7-10 minutes, until the tomatoes have slightly softened.
- Remove the pastry lined tart pans from the refrigerator and line them with parchment paper. Fill with baking weights or beans and bake for about 8-10 minutes.
- Remove the pastry weights and return to the oven for 8-10 more minutes just until the pastry turns golden.
- Remove from the oven and fill the tarts with tomatoes and bocconcini. Place back in the oven for 5-8 minutes until the tomatoes are heated through and the bocconcini is slightly melted.
- Remove from the oven and drizzle basil oil over the tarts before serving.
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