Crostata salata caprese, ricetta facile e veloce con base di frolla al basilico e ripieno di caprese

Discover how to make a tasty and original savory tart: a basil-flavored shortcrust pastry base with mozzarella and tomato slices in the center. This is the Caprese savory tart. Find out how to make it in my step-by-step recipe! ▬ Subscribe to this channel for free to never miss anything new, with new video recipes every week ▬▬▬▬▬▬▬▬▬▬ https://www.soniaperonaci.it/youtube ▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬▬ 00:00 - Savory tart intro 00:18 - Preparing the base 04:16 - Preparing the vegetables 05:20 - Cutting the mozzarella 05:35 - Second baking of the base 06:03 - Assembling the savory tart 06:42 - Savory tart ready ▬ Also watch my latest video ▬▬▬▬▬▬▬▬▬▬ Mini marbled chiffon cake ►    • Mini Chiffon cake bicolore, torta alta, so...   ▬ Savory Caprese Tart ▬▬▬▬▬▬▬▬▬▬▬ For the basil pastry 270g 00 flour 50g grated cheese 50g grated pecorino cheese 120g butter 30g basil 2 medium eggs 1 pinch of salt pepper to taste For the filling 3 mozzarella balls, 125g each 3 coppery tomatoes (about 350g) 10 basil leaves extra virgin olive oil to taste dried oregano to taste salt to taste ▬ Want to print the recipe for the Savory Caprese Tart? 🖨️▬▬▬▬▬▬▬▬▬▬▬ https://www.soniaperonaci.it/crostata... ▬ Caprese Savory Tart Recipe ▬▬▬▬▬▬▬▬▬▬▬ In a food processor fitted with the blades, blend the grated cheeses with the basil leaves until the mixture turns green. Transfer the mixture to a small bowl. Also in the food processor, combine the flour and the cold, cubed butter; blend for 20 seconds until the butter is finely ground, like sand. Then add the cheese mixture and blend again for a few seconds. Add the salt, pepper, and eggs. Blend until the mixture begins to pull away from the sides of the bowl and comes together. Transfer it to a surface and work it until smooth, shape it into a ball, flatten it and roll it out between two sheets of baking paper until it forms a layer about 1 cm thick and let it rest in the refrigerator for at least half an hour. Take a 25 cm tart pan with a removable bottom and brush it with butter. Roll out the pastry inside the pan and cover it completely, trimming off any excess pastry from the edges with a small knife. Prick the bottom with the prongs of a fork and place it in the refrigerator to rest for a few minutes; meanwhile, preheat your oven to 180°C. Remove the pastry from the refrigerator and line it with a sheet of baking paper. Arrange the balls for blind baking and bake in the oven for 25 minutes. After the indicated time, remove the balls and the baking paper and bake the pastry for another 5 minutes to dry the base well. Once ready, remove from the oven and let cool completely. Meanwhile, wash the tomatoes with Solvay Bicarbonate Microgranules for Fruit & Vegetables to remove any residue. Cut them into 1 cm thick slices. Drain the mozzarella and cut them to the same thickness as the tomatoes. Take the basil shortcrust pastry shell, place it on a serving plate, and garnish it with alternating tomatoes, basil leaves, and mozzarella, arranging them in a radial pattern until the entire surface is covered. Once finished, season with salt to taste, sprinkle with dried oregano, and drizzle with extra virgin olive oil. ▬ My website and social media ▬▬▬▬▬▬▬▬▬▬ ★ 𝗥𝗜𝗖𝗘𝗧𝗧𝗘 ► https://www.soniaperonaci.it/ ★ 𝗜𝗡𝗦𝗧𝗔𝗚𝗥𝗔𝗠 ►   / soniaperonaci   ★ 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 ►   / soniaperonacilive   ▬ About Sonia ▬▬▬▬▬▬▬▬▬▬▬ Sonia Peronaci, founder of Giallozafferano in 2006 and the first "true food blogger in Italy," today pursues her two projects: ● https://www.soniaperonaci.it, the website where she continues to publish the photos and video recipes that made her famous and earned her the nickname "mother of food bloggers." ● The Sonia Factory, the space that's part editorial office, part cooking school, and part event space, where you can see her in action, perhaps during a cooking show:   / soniafactorymilano   ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ © *Foodiesfaction SRL * For inquiries and information: [email protected] For info on the Sonia Factory: [email protected] #saladcrust #capresecrust #capresecrust