Tomato and Mozzarella Tart
A tart with tomatoes and mozzarella featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- Salt
- 120 g butter
- 1 egg yolk
- flour (for work surface)
- butter (for pan)
- legumes (for blind baking)
- 3 tbsp pesto
- basil (for garnish)
Instructions
-
1.
Mix flour and 2 tsp salt, sprinkle small pieces of butter over the mixture. Quickly knead with the egg yolk into a smooth dough, wrap in cling film and chill in the refrigerator for 2 hours.
-
2.
Meanwhile, peel shallots and garlic and dice finely. Wash tomatoes and remove stems. Slice 3 tomatoes thinly and arrange on parchment paper; season with salt and pepper. Blanch remaining tomatoes in boiling water for about 30 seconds, cool, peel skins off, then chop flesh.
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3.
Heat olive oil with shallots and garlic in a pot over medium heat until shallots become translucent. Add chopped tomatoes, bring to a boil once, season with salt and pepper, stir in tomato paste, then let cool.
