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Ingredients
Tomato-Mozzarella Tarts
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter
- 1 egg
- Legume (for blind baking)
- For filling
- 250 grams Mozzarella (small balls)
- 1 garlic clove
- 4 Tomatoes
- 1 Red paprika
- 1 Tbsp chopped parsley
- 2 Tbsps minced Basil
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 small dried chili pepper (crushed, to taste)
Ridge flour on work surface, mix with salt and make a well in center. Cut cold butter into small pieces and distribute around trough, add egg to well in center, add 2 - 3 tablespoons of cold water and thoroughly chop all ingredients with knife so small crumbs rise. Quickly knead mixture with hands to form dough. Shape dough into ball, wrap in plastic wrap and let cool for about 30 minutes.
Preheat oven to 180°C (approximately 350°F.)
Divide dough into 6 pieces, roll out between 2 layers of baking paper and line greased ramekins with dough. Cut baking paper to fit size of ramekins, place on top of dough and weigh down with dried beans. Bake in preheated oven for 12-15 minutes until crispy.
Discard dried beans and baking paper and let tart shells cool.
Drain mozzarella and cut into large pieces. Peel and press garlic. Rinse tomatoes, pat dry, quarter, seed and finely chop. Rinse, halve, seed and finely dice peppers. Mix mozzarella with garlic, tomatoes, peppers, parsley and basil.
Beat vinegar with olive oil and season with salt, pepper and chile pepper. Pour vinegar dressing over mozzarella salad and mix well. Fill cooled tart shells with mozarella salad and serve immediately.