Tart with Tomatoes and Mozzarella

For the pastry: combine flour with 2 pinches of salt. Cut butter into small pieces, add to flour. Add an egg yolk and quickly knead  to a smooth dough. Wrap in plastic wrap and refrigerate for 2 hours.

For the topping: peel shallots and garlic and dice finely. Rinse tomatoes and remove stalks. Cut 3 tomatoes into slices and place on a piece of baking paper. Season with salt and pepper. Blanch remaining tomatoes in boiling water for 30 seconds, rinse in cold water and peel. Chop. 

Heat olive oil and saute shallots and garlic until translucent, stirring. Add chopped tomatoes and bring to a boil. Season with salt and pepper, add tomato paste and remove from heat. 

Roll out pastry on a floured surface and line buttered pan with it, making about 2 cm (approximately 3/4 inch) edge all around. Cover with parchment paper and weigh down with legumes. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Take out of the oven and remove paper and legumes, cool.