 |
the goods filo pastry 4 heirloom tomatoes 6 bocconcini or 1 large mozarella 1 fennel / anise bulb melted butter to brush the pastry olive oil balsamic vinegar 3 cups fresh basil leaves 1/4 cup white sugar view the 'tart yourself up' newsletter that featured this recipe  | |||
|
caprese tart
mmm...this is sophia loren in a filo case (now that's something I'd like to see!)
brush: one sheet of filo pastry with melted butter. place another sheet on top. repeat until you have about 8 buttered sheets in your stack. place: a round pie dish, around 5 inches in diameter, on the filo stack, cut a circle about 1 inch wider than the dish. butter the dish, place the filo circle into the dish and press the sides to shape the pie case. brush the inside of the filo with (more) butter. bake in a hot oven (400-450) until golden brown and crisp (15 minutes) slice: a mix of red, green and yellow heirloom tomatoes into 1/4 inch rounds; slice 6-8 bocconcini into rounds; shave some fennel stack: tomato and bocconcini slices, add some basil leaves, top with shaved fennel. douse with good olive oil, balsamic vinegar and basil syrup basil syrup?! everybody kneel before rocco dispirito! (I'd like to...) this is his recipe: boil 3 cups of fresh basil leaves in a little water for 3 minutes. use 1/4 cup of this water and dissolve 1/4 cup of white sugar in it. douse the basil in cold water. squeeze gently then place in a blender with the sugar syrup. blend for about 2 minutes. strain this syrup, discard the pulp and taste this it's orgasmic *replace the filo by making a 'pie case' out of parmesan. grate fresh parmesan and sprinkle into a circle on baking parchment. bake in the oven until crisp. pile the caprese salad onto the parmesan crust. mmm | ||||
