Tomato Tart

Ingredients

• 250 g flour
• 1 pinch salt
• 1 pinch sugar
• 1 packet dry yeast
• 2 tbsp olive oil
• 0.13 l lukewarm water
• 4 tbsp basil oil
• 2 onions
• 500 g cherry tomatoes
• 1 tbsp Tomato Paste
• 1 tsp pizza herbs
• Salt
• Pepper
• parmesan (for garnish)
• basil (for serving)

Instructions

1. 1.

   Mix flour, sugar, salt and dry yeast in a dough bowl. Stir in 2 tbsp olive oil. Add water gradually, knead into a medium‑firm dough that releases from the bowl edges.

2. 2.

   Dust the bowl bottom with flour, shape dough into a ball, place it inside. Cover and let rise for 30–45 minutes. Briefly knead on a floured surface, rest another 5 minutes. Divide dough into four portions, roll each into a round flatbread (≈20 cm diameter) with a raised edge. Place on parchment‑lined tray, cover and let rise again for 10 minutes.

3. 3.

   Meanwhile peel onions and slice thin rings. Wash tomatoes, drain and halve them. Mix tomato paste with 1 tbsp olive oil, a pinch of salt and pizza herbs. Spread on the flatbreads, top with onion rings and tomatoes, drizzle remaining olive oil, bake in preheated oven at 225 °C for about 15 minutes.

4. 4.

   Before serving drizzle with basil oil and garnish with parmesan and basil leaves.