Best 4 Caprese Tartlets Recipes

Caprese tartlets are a combination of fresh flavors and textures, making them a perfect appetizer or light meal. The flaky, buttery crust complements the creamy mozzarella cheese, tangy tomatoes, and fragrant basil, creating a delightful burst of flavors in every bite. With a variety of recipes available, this article aims to guide you in finding the best recipe that suits your tastes and preferences, whether you prefer a classic approach or a creative twist on this Italian classic. From using puff pastry to homemade shortcrust pastry, and various techniques for preparing the filling, this guide will help you create the perfect caprese tartlets that will impress your family and friends.

Let's cook with our recipes!

CAPRESE TARTLETS ( RECIPE COURTESY MELISSA D'ARABIAN)

Caprese Tartlets ( Recipe Courtesy Melissa D'arabian) image

Make and share this Caprese Tartlets ( Recipe Courtesy Melissa D'arabian) recipe from Food.com.

Provided by ilovecookingsomuch

Categories Lunch/Snacks

Time 23m

Yield 8 tartlets, 8 serving(s)

Number Of Ingredients 10

Ingredients

8 slices white bread
1/4 cup extra-virgin olive oil
3 tablespoons cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried basil
kosher salt and freshly ground black pepper
2 roma tomatoes, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced (approximately 2-inch ball)
balsamic vinegar, for drizzling (optional)
8 fresh basil leaves, chiffonade

Steps:

Preheat the oven to 375 degrees F.
Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.

Nutrition Facts : Calories 191.8, Fat 12.7, SaturatedFat 4, Cholesterol 17.2, Sodium 235.5, Carbohydrate 14.1, Fiber 0.9, Sugar 1.8, Protein 5.6

CAPRESE TART

Caprese Tart image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 25m

Yield 12 servings

Number Of Ingredients 9

Ingredients

Butter, for brushing pie tin
Cornmeal, for sprinkling
Pie dough (store bought, about 6 large pieces of dough)
1/4 cup Parmesan
2 tablespoons extra-virgin olive oil
4 medium-sized round vine ripened tomatoes, sliced
Salt and freshly ground black pepper
1 1/2 pounds fresh mozzarella, cut into 1/3-inch slices
10 basil leaves, for garnish

Steps:

Special equipment: 12 individual tartlet pans with removable bottoms
Preheat oven on to 375 degrees F.
To assemble tartlets: Take the tart pans and brush with butter and liberally sprinkle with cornmeal. Roll out dough to 1/8-inch thickness and cut into 12 individual tarts. Dough circles should be larger than the pan to fit properly.
Lay the dough rounds in the pans and press down to fill in the corners. Trim excess dough.
Brush bottoms of dough shell with olive oil and sprinkle with the cheese. Bake for 6 minutes until bottom is cooked but blonde.
Sprinkle the tomato slices with salt. Layer the tomato slices and mozzarella slices into the pan, overlapping the pieces in a circle, until all the ingredients are used. Season with salt and pepper. Bake tarts for 15 minutes. Remove from the oven and let cool. Right before serving, garnish top with torn basil. Serve warm or at room temperature.

CAPRESE PUFF PASTRY TART

Caprese Puff Pastry Tart image

I love caprese salad, but was looking for something a bit more filling for dinner. I pulled some puff pastry out of the freezer and decided to make a savory tart. Roasting the tomatoes first keeps sogginess to a minimum. Garnish with fresh basil leaves if you have them.

Provided by LauraF

Categories Appetizers and Snacks Pastries

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
1 sheet frozen puff pastry, thawed
3 tablespoons basil pesto
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
Bake in the preheated oven until puffed up slightly, about 10 minutes.
Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 33.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 16.3 g, Sodium 366.7 mg, Sugar 2.3 g

CAPRESE TART

Caprese Tart image

This recipe was given to me by a friend. Hers was better than mine, but she used a homemade pie crust! It's a nice light lunch or side dish. I recommend using a block of cheese & NOT low-fat. The pre-grated & lowfat versions don't melt as well.

Provided by amanda_lynn_79_1135

Categories Lunch/Snacks

Time 1h15m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces fresh grated mozzarella cheese
2 -3 sliced roma tomatoes
2 tablespoons olive oil
fresh basil
pepper
1 unbaked pie shell

Steps:

Place pie shell in pie plate.
Cover shell with a layer of cheese,basil, and pepper.
Layer with tomato slices & more pepper.
Repeat. End with layer of tomatoes & pepper.
Pour olive oil over the top.
Bake 45 minutes or until cheese is melted & tomatoes begin to shrivel.

Nutrition Facts : Calories 548.3, Fat 40.8, SaturatedFat 15.9, Cholesterol 67.3, Sodium 769.7, Carbohydrate 23.6, Fiber 2, Sugar 1.8, Protein 21.9

Tips:

For the best flavor, use fresh, ripe tomatoes. If your tomatoes are not very flavorful, you can add a teaspoon of sugar to the filling.
To make the tartlets ahead of time, bake them according to the recipe and then let them cool completely. Store the tartlets in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated 350 degree oven for 10-15 minutes, or until they are warmed through.
You can also make these tartlets in a muffin pan. Just grease the muffin cups and fill each cup with the prepared filling. Bake the tartlets for 20-25 minutes, or until the crust is golden brown and the filling is set.
If you don't have a food processor, you can finely chop the sun-dried tomatoes and basil by hand.
Feel free to get creative with your toppings. You could add a drizzle of balsamic vinegar, a sprinkle of grated Parmesan cheese, or a few fresh basil leaves.

Conclusion:

Caprese tartlets are a delicious and easy appetizer that is perfect for any occasion. They are made with a simple filling of fresh tomatoes, mozzarella cheese, and basil, and they are baked in a flaky puff pastry shell. These tartlets are sure to be a hit with your guests!