Tomato and Mozzarella Tart

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Baking
Cuisine European
Servings (Default: 2)

Ingredients

For the dough:

  • 150 g flour, and somethin else to roll out
  • 75 g butter
  • 1 egg (s)
  • 1 tablespoon water, cold
  • 1 teaspoon, leveled salt
  • pepper
  • 0.5 ½ bunch basil

For covering:

  • 250 g cherry tomato (s), halved
  • 125 g buffalo mozzarella
  • 60 g cream
  • 1 egg (s)
  • Salt and pepper, freshly ground
  • Grease, for brushing on the shape
Tomato and Mozzarella Tart
Tomato and Mozzarella Tart

Instructions

  1. Wash the basil, pluck the leaves and chop finely. Remove 1 tablespoon and set aside
  2. Mix the flour with 1 teaspoon salt, pour the butter on top with the egg, cold water, 1 pinch of salt and pepper and knead the basil leaves. If the dough is still too firm, moisten your hands with cold water. If it is too soft, add a little flour. Cover and chill for 1/2 hour.
  3. In the meantime, preheat the oven to 200 ° C top and bottom heat (convection 175 ° C).
  4. Wash the tomatoes in half, dice the drained mozzarella, whisk the egg and cream, season with salt and pepper.
  5. Roll out the dough on a lightly floured surface, place in a greased tart pan (24 cm diameter), pull up the edge a little (approx. 1 - 2 cm), prick several times with a fork and add the tomatoes with the cut surface upwards and the mozzarella distribute on it. Pour the egg cream over it and bake the tart for 20-25 minutes.
  6. Serve sprinkled with the remaining basil.
  7. This amount is enough for 2 people as a main course or 4 people as a starter.

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