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
Print Recipe
Pin Recipe Instructions
- Wash the basil, pluck the leaves and chop finely. Remove 1 tablespoon and set aside
- 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.
- In the meantime, preheat the oven to 200 ° C top and bottom heat (convection 175 ° C).
- Wash the tomatoes in half, dice the drained mozzarella, whisk the egg and cream, season with salt and pepper.
- 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.
- Serve sprinkled with the remaining basil.
- This amount is enough for 2 people as a main course or 4 people as a starter.
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