Caramelised tomato Caprese pie

4 servings Prep: 10 mins, Cooking: 30 mins
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Cheesy Caprese pie? Yes, please!

By Zola Nene February 04 2020
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Ingredients (10)

1/2 cup soft dark brown sugar
1/4 cup white balsamic vinegar
1 tbsp fresh thyme
sea salt and freshly ground black pepper — to taste
250 g cherry tomatoes — halved
2 balls buffalo mozzarella — torn
4 tbsp basil pesto
3 tomatoes
2 tbsp fresh basil — chopped
1 egg — yolks only, beaten
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In a pan, combine the sugar and balsamic then stir until sugar dissolves.

Bring to a simmer then cook until thick and syrupy.

Add thyme, salt, pepper and tomatoes, then remove from the heat and leave to cool completely.

Once tomatoes have cooled, combine with mozzarella, pesto, basil and chopped tomatoes then season with salt and pepper to taste.

Roll out the puff pastry into a rectangle. Place the Caprese filling in a line in the centre of the pastry. Cut pastry alongside the filling into strips diagonally (about 1 cm apart)

Fold the pastry in to encase the filling. Brush with egg yolk then sprinkle with sea salt.

Bake at 200⁰C until the pastry is golden and crisp.

Reprinted with permission of Zola Nene. Follow her on Instagram | Facebook | Twitter

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