Warm Caprese Tart with Tomato Gelato

Ingredients

3 cups of seeded, peeled and diced
ripe, strongly flavored tomatoes
1 tbsp olive oil
1/3 cup minced onion
1 leaf gelatin soaked in cold water
½ tbsp aged balsamic vinegar
½ tbsp red wine vinegar
½ cup simple syrup (sugar water)
Nice pinch of ground chili
Handful of chopped basil
Salt and pepper to taste
Either several small balls of fresh mozzarella or 1 large one
1 cup loosely packed basil
3 tbsp good quality olive oil
Puff pastry shells (as many as you’ll need)

Method - For the Gelato

Reduce the tomatoes on low heat until they are about 1 1/2 cups. This will take about 45 minutes. Add your olive oil to a pan and saute the onions until they are clear and soft. When the tomatoes are reduced, but still hot, stir in your gelatin until it is all dissolved. Add the tomatoes, onion, vinegars, simple syrup, chili, basil, salt and pepper to a blender and blend until very smooth. Taste to adjust flavours. For the smoothest possible gelato, strain the mix through a seive. Put into your ice cream maker to freeze

For the Tart

While you're making the gelato, put the basil in a food processor or blender with the olive oil and blend until very fine. Place a little of the basil at the bottom of each shell. Put a little mozzarella on top. A little more basil. A little more mozzarella and then more basil. Your shell should be full. Place in the oven at 350°F (175°C) for 5 minutes until the cheese is melted. Garnish the plate with a little of the basil and some drops of aged balsamic. Top with the tomato gelato and serve immediately.

NOTE - All tomatoes are different and have stronger, weaker, sweeter, or more acidic qualities. The flavour of the gelato relies heavily on the tomatoes that you use. For this recipe I recommend heirloom, organic tomatoes. Don't be afraid to adjust the recipe based on the flavours of your tomatoes. If they are more acidic, add a little more simple syrup. If they are too sweet, add a little more of the red wine vinegar. If you need more tomato flavour, concentrate more tomatoes. But most of all, have fun and enjoy!

Complementary Wines: Chianti, Rosé: Dry and Still, Trebbiano, Ugni-Blanc, Vidal Blanc

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit Melanie Secciani's wine and food blog The Spice Lab.

Return to recipe homepage.

You get my Free Newsletter with articles and tips just for signing up below. But for $2.10/mth, the cost of an incredibly tiny coffee at Starbucks, your wine drinking pleasure will soar.

Natalie who?
Yes, I'm a certified sommelier and was named the World's Best Wine Writer at the World Food Media Awards. Blah, blah, blah. What really matters is that I know which wines can increase your hedonistic happiness... a lot. Don't worry, spam doesn't pair well with wine!

Already one of our thirsty clan? SIGN IN

Want the best wines for your taste and budget?

Try my premium service...

FREE FOR 30 DAYS

welcome back!

Need to register? Click here
Forgot your password? Reset

Already one of our thirsty clan 150,833 strong? Sign in here:

You can get my tips on the best wines & bargains in VA liquor stores ...

Warm Caprese Tart with Tomato Gelato

Natalie's Wine Reviews...

About Natalie...

Natalie's Website...

Email:
Password:
	Remember Me