Tomato and Mozzarella Tart

Summary

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

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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.