I instantly think of making this Caprese Tart when I saw their Organic Pesto with Zucchini, Organic Balsamic Vinegar, and Organic Extra Virgin Olive Oil in the package that Alce Nero sent me. At first, I was quite worried about the texture of the Organic Pesto with Zucchini. I thought it might be too wet, because zucchini has a high content of fluid. But I was proven wrong when I opened the jar. The pesto was thick, smooth, and creamy! The taste isn’t very heavy, which was perfect for this recipe. It’ll also make a good pasta dressing, especially for kids as basil pesto can be quite strong in flavour.
I was pleasantly surprised to learn that Alce Nero’s Organic Balsamic Vinegar was obtained from organic Italian grapes concentrate and aged in barrels for more than 25 years! I have always loved the rich, distinct flavours of balsamic. It is delicious as a dip for good bread, makes awesome salad dressing, and make great marinade for meats too. I like to reduce it, mix in some honey to make it a glaze for dressing salad to serving it with my pan-seared salmon.
I made the glaze using Organic Wildflower Honey. The honey came at a really crucial time when I wasn’t well, and the family started a rotation of sore throat and cough, probably due to the hazy conditions. The family and I have been taking spoonful of honey to nurse the poor throat.
What I love about Alce Nero’s products is that it’s all made with no preservatives and no artificial coloring / flavoring. With the amount of processed food available out there, it really comforts me to know that safe, healthful foods are still widely available, and at a very reasonable price. It makes me feel good, and secure that I’m able to give my kids products that are free of unwanted chemicals.
I made this for a pot luck party and it was gone in a flash! I mean it’s caprese salad on a puff pastry! How can anybody resist that?! Here was how I made it.
- 1 sheet frozen puff pastry, thawed
- 1 large beef tomato, sliced
- 1 mozzarella buffalo, sliced
- 2-3 heaping tsp pesto sauce
- Handful of fresh basil leaves
- Egg wash
- Olive oil
- Salt and pepper to taste
- Honey balsamic glaze to dress
- 1 cup balsamic vinegar
- 1/3 cup honey (or to taste)
- 1 spring rosemary
- 1/2 stick cinnamon
- 1 bay leaf
- Preheat oven to 200C.
- Prepare puff pastry by scoring the outer edge (about 1/2 inch) of the pastry.
- Careful not to cut through.
- Apply pesto sauce on top of puff pastry, leaving the outer corners clean.
- Place tomato and mozzarella buffalo in alternate layers on inner part of the puff pastry, leaving the scored outer side as the border.
- Drizzle some olive oil over the tomato and mozzarella.
- Season with salt and pepper to taste.
- Brush the sides of the puff pastry with egg wash.
- Bake for 20 minutes or until puff pastry is golden
- Drizzle with balsamic glaze to dress.
- And scatter fresh basil on top before serving.
- Place balsamic vinegar, rosemary, and bay leaf in a heavy bottom saucepan.
- Bring to simmer over low heat and allow to reduce for 15 minutes or until it coats the back of the spoon.
- Stir in honey, until combined.
- Remove bay leaf and rosemary.
- Allow to cool.
- As it cools it will thicken.
- If you do not want your cheese to brown slightly like mine.
- Bake your puff pastry first for the first 10 minutes, without any toppings.
- Then add your toppings and bake for another 10 minutes.