Caprese Pesto Tart

Name: Caprese Pesto Tart
Ingredients: crust; 2 1/4 cups tarallucci crackers with olive oil (about 225 grams); 1/2 cup unsalted butter (about 110 grams); filling; 14 oz crescenza or burrata cheese (about 400 grams); 3 1/3 cups cherry tomatoes (about 500 grams); a few tablespoons pesto; Olive oil, salt, oregano; Fresh basil leaves for garnish

Ilovecookingathome @ilovecookingathome

Verona

Beautiful, tasty, cheerful, and colorful—a crisp base made from savory tarallucci crackers that you can prepare the day before and refrigerate, then fill the next morning with fragrant pesto, creamy crescenza cheese, and sweet cherry tomatoes. A burst of flavor in every bite. Perfect for these hot summer days.

Ilovecookingathome @ilovecookingathome

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Ingredients

crust
2 1/4 cupstarallucci crackers with olive oil (about 225 grams)
1/2 cupunsalted butter (about 110 grams)
filling
14 ozcrescenza or burrata cheese (about 400 grams)
3 1/3 cupscherry tomatoes (about 500 grams)
a fewtablespoons pesto
Olive oil, salt, oregano
Fresh basil leaves for garnish

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Steps

1

Crush the tarallucci crackers in a food processor. Melt the butter in the microwave and mix it with the crumbs. Take a 9-inch (24 cm) springform pan and press the mixture firmly into the bottom. Refrigerate for at least 2–3 hours to set. Reserve a little of the crumb mixture for topping the tart.
2

Meanwhile, wash the cherry tomatoes and cut them in half. Season with salt, olive oil, and oregano, and let them marinate.
3

Remove the crust from the fridge and spread a layer of pesto over it. Add a thin layer of crescenza cheese, then scatter the cherry tomatoes on top. Add more dollops of crescenza cheese. Sprinkle with the reserved crumb mixture and garnish with fresh basil leaves.
4

Refrigerate for about 30 minutes, then serve.
5

For a more flavorful crust, you can mix some spicy taralli with the olive oil tarallucci.