Place the flour and butter in the bowl of a mixer or food processor and pulse until the mixture looks like breadcrumbs.
Alternately, rub between your fingers until the desired texture is achieved.
Add the sour cream and mix thoroughly until a soft, smooth dough is formed. Form into a ball, cover in cling film and store in the fridge until needed.
Heat your oven to 200ºC.
Halve the tomatoes lengthways and place in a baking dish in a single layer. Drizzle with the olive oil and Caprese seasoning.
Allow to roast in the oven for approximately 30 minutes or until starting to brown at the edges.
Roll out the pastry until 5mm thick and place in your desired tin, lining the sides and trimming the edges. Using a fork, prick holes in the base of the pastry.
Place in the oven and bake for approximately 10 minutes, until it no longer looks ‘wet’.
Remove from the oven, place the mozzarella over the base, topped with the tomatoes and small pieces of blue cheese – sprinkle with eat.art Caprese seasoning.
Return to the oven until the cheese has melted and the edges of the pastry turn golden brown.
Scatter with fresh basil leaves and enjoy warm or at room temperature.
Recipe reprinted with permission of AGorgeousLife
. To see more recipes, click here.