How to make
In a bowl, sift the flour with a pinch of salt. Add the cold butter, which is cut into pieces and 60 ml of cold water.
Knead, until the dough is smooth and elastic. Wrap it in a piece of cling film and put it in the fridge for 30 minutes.
Roll out the chilled butter dough into a large rectangle.
Line a tray (I used the one from the oven) with baking paper.
Transfer the dough into it, by forming a high border on all sides. Pierce the bottom with a fork. Place a second piece of baking paper on top of the dough and cover it with chickpeas or white beans.
They will press down on the dough as it bakes and won't allow it to rise much. It won't even rise, there are no leavening agents in the recipe.
Bake the pastry crust at 360°F (180°C) in a preheated oven with a fan for about 25 minutes.
Take it out, remove the chickpeas and cool it on a wire rack. Spread the pesto genovese on the bottom of the cooled crust. Arrange the sliced tomatoes and mozzarella on top, by alternating them. Sprinkle the savory tart with fresh basil and drizzle it with olive oil.
This Savory Caprese Tart makes a great light dinner and why not an appetizer? !
Enjoy!
