Spicy Tart with Olives and Mozzarella
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter
- 1 egg
- Pastry flour (for working the dough)
Pour the flour out onto a work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces and distribute over the flour. Crack the egg in the center and add approximately 40 ml (approximately 3 tablespoons) of lukewarm water. Mix all the ingredients with a pastry knife until crumbly, then knead with hands quickly into a dough. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the convection oven to 180°C (approximately 350°F). Brush the tart molds with butter.
Roll out the dough on a floured surface and line the tart molds with the dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove and let cool slightly, remove from the molds and set aside to cool.
For the topping, blanch the tomatoes in boiling water for a few seconds, drain, peel, quarter, core and cut into small cubes. Rinse the chilies and cut into thin rings. Drain the mozzarella and cut into small cubes. Mix the tomatoes with the chilies, vinegar and olive oil. Season with salt, pepper and sugar, mix in the mozzarella and spoon the mixture into the tarts. Garnish each with an olive and serve.