Detailed step-by-step description of how to cook the dish "Torta caprese". Try it by all means
- Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
- On a lightly floured surface, roll out pastry to a 30 x 15cm rectangle. Transfer to tray and brush with beaten egg. Use a fork to prick the surface. Place pastry in the fridge for 10 minutes to chill (chilling the pastry helps prevent shrinkage).
- Cook pastry on the middle shelf of the oven for 20-25 minutes until slightly risen and golden brown. The pastry can be cooked in advance and kept at room temperature until ready to serve.
- Just before you are ready to serve, slice tomatoes and mozzarella into 1/2cm slices.
- Spread onion marmalade over the top of the pastry - it will crumble and crack a bit. Alternate tomatoes and mozzarella in two lines over the marmalade and drizzle with the oil. Return to oven and bake for no more than 5 minutes to heat through.
- Garnish with basil and season with salt and freshly ground black pepper.
- Onion marmalade: Heat 2 tablespoons olive oil in a frying pan over low heat and add 3 large sliced onions. Cook for 10 minutes or until soft. Increase heat to medium and cook until onions start to brown. Add 1/4 cup verjuice* or water and 1 tablespoon of brown sugar. Cook until the liquid has been absorbed. Add 2 tablespoons balsamic vinegar and 2 tablespoons redcurrant jelly and cook until the mixture is a soft, jam-like consistency.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set