Warm Caprese Tart with Tomato Gelato

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, Trebbiano, Ugni-Blanc, Vidal Blanc

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

Visit 's wine and food blog The Spice Lab.



Return to recipe homepage.