Shortcrust Tart with Tomatoes and Mozzarella

Ingredients

• 300 g puff pastry (frozen)
• 700 g ripe tomatoes
• 1 tbsp Olive Oil
• 300 g mozzarella
• Salt
• black pepper (freshly ground)
• 1 tbsp balsamic vinegar
• 0.5 tsp Dried oregano
• 2 tbsp finely chopped basil
• 2 tbsp olive oil

Instructions

1. 1.

   Let the pastry thaw side‑by‑side, then stack and roll out on a floured surface to fit your pan. Line the greased pan with the dough and brush it lightly with oil.

2. 2.

   Wash the tomatoes and slice them into rounds.

3. 3.

   Slice the mozzarella into rounds.

4. 4.

   Arrange the tomato and mozzarella slices in a brick‑like pattern over the pastry base. Drizzle each tomato slice with a few drops of balsamic vinegar, then drizzle everything with olive oil, season with salt and pepper, and sprinkle oregano and chopped basil on top.

5. 5.

   Bake in a preheated oven at 225 °C (bottom rack) for about 15–20 minutes, then serve immediately.