Anyone for Caperberries?
The team here at Fragata have been super busy in the kitchen this week, coming up with lots of delicious products and recipes that we’re sure you’ll just love!
Our new product – Spanish Caperberries – are a perfect, versatile ingredient for any kitchen cupboard. They not only allow you to create your own authentic Mediterranean cuisine but they add a unique and zesty flavour to all savoury dishes and recipes.
At Fragata, we used our new Caperberries with lots of other tasty ingredients to create a mouth-watering, pastry tart that’s the ideal light-bite for the warmer weather.
This recipe tastes absolutely delicious served cold with a creamy, potato salad, sliced beetroot or vegetable cous-cous and is just as tasty served warm with some baby new potatoes or fresh pasta.
Tomato, Mozzarella, Pesto and Caperberry Tart
Ingredients:
1 x Ready Rolled Puff Pastry (you can make your own but it’s much quicker and easier to use ready rolled)
3 x tbsp pesto (red or green)
1 x large whole vine tomato sliced into thin slices
150-200g mozzarella cheese sliced into thin slices
2-3 Fragata Caperberries sliced into halves
1 beaten egg to glaze
A few leaves of basil to garnish
Method:
Unroll the puff pastry sheet onto a baking tray. Spread the pesto evenly leaving a border for the pastry to rise. Brush border with beaten egg.
Slice tomatoes and mozzarella into thin slices and place evenly onto the pastry making sure you have good coverage, avoiding the pastry border.
Slice Caperberries in half and scatter.
Bake for 20 mins at 200 degrees or gas mark 7 until borders have risen and golden.
Scatter with torn Basil to garnish and serve.
