Recipe for tomato tart with mozzarella
Tomato tart! A truly beautiful and delicious summer tart with cherry tomatoes, mozzarella balls, and fresh basil on top. It looks just like a little work of art, and it tastes AT LEAST as good as it looks!
It is really easy and quick to make, so it is also perfect for everyday meals.
Equipment
- Cutting Board
- Chef'S Knife
- Bowl
- Oven
- Pie Pan
Ingredients
Pie Crust
- 100 gram Butter
- 160 gram Wheat Flour
- 60 gram Sesame Seeds
- 1.5 gram Salt
- 1 Egg
- 15 gram Water
Pie Filling
- 210 gram Mascarpone
- 4.5 gram Salt
- Pepper freshly ground
- 0.5 Lemon juice from it
Topping
- 300 gram Cherry Tomatoes
- 150 gram Mozzarella Chees fresh balls
- 27 gram Olive Oil
- Salt and Pepper freshly ground
- Basil Leaves fresh
Instructions
Tart base
- Start by cutting the butter into small cubes and place it in a bowl with flour, sesame seeds, and salt. Use your fingers to "crumble" it all together.
- Separate the egg into yolk and white. We only need the yolk. Add it to the dough and add water.
- Cover the bowl and let it sit in the fridge for half an hour.
- Set the oven to 180 degrees Celsius (356 degrees Fahrenheit), conventional heat.
- Grease the tart pan and press the dough into the pan. My tart pan is approximately 26 centimeters.
- Bake the tart base in the preheated oven until it is golden and fully baked.
- Take it out of the oven and let it cool in the pan.
Tart Filling
- Place the mascarpone in a bowl with lemon juice and salt and pepper.
- Spread the cream in the cooled tart base.
- Rinse the cherry tomatoes and cut them lengthwise.
- Decorate the tart with the tomatoes and the small mozzarella balls and place basil on top.
- Finish off by drizzling olive oil over and giving it all a sprinkle of freshly ground salt and pepper.
