Tomato Tart with Mozzarella
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 100 grams butter
- 1 egg
- For the filling
- 4 ripe Tomatoes
- 4 yellow Cherry tomatoes
- 1 bunch Basil (about 60 grams or 2 ounces)
- 1 garlic clove
- 40 grams peeled Pine nuts
- 30 grams freshly grated Parmesan
- 120 milliliters olive oil
- freshly ground peppers
- ¼ Red cabbage
- For preparing
- Pastry flour (for kneading)
- butter (for greasing)
- 200 grams Buffalo mozzarella
Preparation steps
For the dough: Combine flour and salt on the work surface. Create a well in the center and distribute butter in small pieces throughout. Add egg and 2- tablespoons of water to the well. Combine with a pastry cutter.
Knead by hand to form a smooth dough, shape into a ball and wrapp in plastic wrap, chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Meanwhile, rinse tomatoes, remove core and slice. Cut cherry tomatoes in half.
Rinse basil, shake dry and pluck leaves from stems. Cut 1/3 of the leaves into thin strips. Peel and mince garlic. Roast pine nuts until golden brown in a dry pan, remove and puree with garlic, parmesan cheese, remaining basil and oil in a blender. Season with salt and pepper.
Rince cabbage, remove stalk and slice.
Roll out crust on a floured surface so that it is slightly larger than the pan. Press into a buttered tart tin, including the edges. Use a fork to prick the dough. Spread basil pesto onto dough and add tomato slices.
Top tart with cherry tomatoes, red cabbage and remaining basil. Thinly slice mozzarella and spread over tart. Season with salt and pepper and bake for 20-25 minutes. Remove, cool briefly, remove from pan, slice and serve.
