No Bake Caprese Crostata

Ingredients

• 540 ml (2 1/4 cups)cracker or taralli crumbs
• 113 g (1/2 cup), meltedbutter
• 200 g (7 ounces), choppedmozzarella
• 15–20, halvedgrape or cherry tomatoes
• 2–3 pinchessalt
• 10–15 leaves, choppedfresh basil
• 45–60 ml (3–4 tablespoons)olive oil
• 1.25–2.5 ml (1/4–1/2 teaspoon)oregano
• 150 g (2/3 cup)basil pesto

Instructions

1. 1

   Prepare the pan

   Grease and flour an 20–23 cm crostata or tart pan.

2. 2

   Shape the crust

   Mix the crumbs with the melted butter in a medium bowl. Press the mixture over the base and sides of the prepared pan, then chill it while you make the filling.

3. 3

   Mix the filling

   In a medium or large bowl, toss together the chopped mozzarella, halved tomatoes, salt, chopped basil, oregano and olive oil.

4. 4

   Fill and chill

   Take the crust from the fridge and spread the basil pesto over its base. Add the tomato mixture on top, then refrigerate for 1–2 hours before serving. Serve with fresh basil.

What is a Caprese crostata?

A crostata is an Italian tart, commonly made with a pastry crust and either a sweet or savoury filling. This version takes inspiration from Caprese salad, pairing tomatoes, mozzarella and basil with pesto.

Instead of baking pastry, it uses a chilled crumb-and-butter base. The result is a cool, sliceable dish that suits warm-weather meals and appetiser tables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 8g protein, 14g carbs, 34g fat.

The crumb base supplies most of the carbohydrates, while butter, olive oil and pesto contribute much of the fat. Mozzarella provides the main protein, with smaller amounts from the other ingredients. Pair a slice with a generous green salad or vegetables for a fresher, more balanced plate.

Choosing the crumb base

Cracker crumbs: these make a crisp, savoury base that holds its shape once chilled. Taralli crumbs offer another savoury option with a distinct Italian character.

Butter: melted butter binds the crumbs together. Mix it through thoroughly so the base presses into an even layer across the bottom and sides.

Getting the crust to hold

Press firmly: compact the crumb mixture against the pan rather than leaving it loose. Pay particular attention to the corners where the base meets the sides.

Chill first: the recipe rests the crust in the fridge while the filling is prepared. This gives the butter time to firm up before the pesto and topping go on.

Balancing the filling

Tomatoes and mozzarella: halved tomatoes and chopped mozzarella make the topping easy to portion. Toss them gently with the oil, salt, basil and oregano so the seasonings are spread through.

Pesto layer: spreading pesto directly over the chilled base gives the topping a basil-rich layer underneath. Keep the mixture arranged across the tart so each slice gets some of the tomato and cheese.

Chilling and serving

Set time: refrigerate the assembled crostata for 1–2 hours before serving. This is the final chill specified in the recipe and helps the tart come to the table cold.

Slice carefully: use a sharp knife and lift each piece gently from the pan, as the crumb crust is more delicate than baked pastry. Add fresh basil when serving.

What to serve alongside

For lunch, pair a slice with a green salad or other fresh vegetables. The crisp crust and rich pesto also work well as part of an appetiser spread.

If serving it as a light meal, offer bread or a simple bean salad alongside for a more substantial plate.

Recipe notes & tips

• Crush the crumbs finely so the crust presses together evenly.
• Grease and flour the pan before adding the crumb mixture to make serving easier.
• Press the crust up the sides of the pan as evenly as you can.
• Chop the mozzarella into small pieces so it distributes well over the tart.
• Halve the tomatoes before tossing them with the other filling ingredients.
• Allow the assembled crostata the full 1–2 hours in the fridge before serving.

Variations

• Use taralli: choose taralli crumbs instead of cracker crumbs for a more Italian-style savoury crust.
• Try different tomatoes: use either grape or cherry tomatoes, as listed, and halve them before mixing.
• Adjust the oregano: use the lower or higher amount in the recipe to suit your preference.
• Change the pesto: use a different basil pesto you enjoy, keeping the listed quantity.
• Serve as appetisers: cut the chilled tart into smaller pieces for a shared spread.

Common mistakes to avoid

• Loose crumb mixture: mix the melted butter thoroughly through the crumbs and press the mixture firmly into the pan.
• Uneven crust: spread the crumbs across both the base and sides rather than concentrating them in the centre.
• Overfilled slices: distribute the topping evenly so each portion can be lifted from the pan.
• Skipping the first chill: refrigerate the crust while preparing the filling so it can firm before assembly.
• Serving too soon: chill the assembled tart for 1–2 hours before cutting.

How to store

Cover and refrigerate leftovers, and eat them within 2 days for the best texture. Serve chilled; the crumb base may soften as it sits, so avoid reheating.

Frequently asked questions