Enjoy this caprese recipe with a twist. The Pastry with Confit Tomatoes, Mozzarella and Balsamic is the perfect dish to serve at a get-together. Enrich it with a drizzle of De Nigris Platinum Eagle Balsamic Vinegar of Modena.

Ingredients for 6 People

  • For a quick puff pasrty:
  • 8 oz cold butter cut into cubes
  • 9 oz all-purpose flour
  • 1 tbsp cold water
  • Salt, to taste
  • For confit tomato cherries:
  • 12 oz cherry tomatoes
  • 3-4 tbs extra vergin oil
  • 1 tbsp suagr
  • 2 thyme twigs
  • Salt, to taste
  • Basil, to taste
  • For seasoning:
  • 5 oz fresh arugula
  • 7 oz mozzarella cheese cherries
  • 2 tbsp De Nigris Platinum Eagle Balsamic Vinegar of Modena
  • Salt, to taste

For the recipe

Pastry with Confit Tomatoes, Mozzarella and Balsamic

Wash and dry the tomatoes: cut in half and place next to each other in an oven mold with a diameter of 22-24 cm lined with baking paper, with the cut side facing upwards. 

Season with oil, salt, sugar, thyme and balsamic vinegar: cook at 160° in static oven for about 45 minutes, until the seasoning and tomatoes are dired. 

Leave to cool. 

Meanwhile, make the puff pastry: Place the flour, butter cubes and salt in the food processor. Pulse until the butter is worked into the dough. Add the cold water and pulse several more times or until the dough forms a ball, alternatively transfer it on a lightly floured surface and gently from a ball. Place in fridge for 20 minutes. 

After cooling, transfer the dough to a lightly floured surface, divide in half and roll the dough into a circle. Use a fork to create small holes in the dough. Brush one of the doughs with water and place the other on top. Cut a circle, slightly bigger than the mold, roll to form a border. 

Take the mold with the now cooled tomatoes and turn the base upside down in the mold, so that the border is facing the bottom. 

Cook at 180° in static oven for 10 – 12 minutes, then rise the temperature to 200° and cook for about 8- 10 minutes. 

Remove from the oven and with the help of a plate or wire rack, turn the puff pastry upside down: gently remove the baking paper from the surface, trying not to move the tomatoes. 

Leave to cool and serve with fresh arugula, mozzarella cherries, oilve oil, salt, pepper and De Nigris Platinum Eagle Balsamic Vinegar of Modena. 

Our suggestion: 

  • Place the butter and water needed for the pasrty in freezer for 15 minutes before use for a perfectly worked dough! Alternatively, you could use two servings of ready-made puff pastry.


Cooking with @ildolcedialice