This tomato and basil tart is an absolute treat for summer days, showcasing the delightful flavors of the Mediterranean. Its homemade shortcrust pastry is thin and crispy, providing the perfect base for juicy tomato slices enhanced with fresh basil. A creamy egg and mozzarella filling binds everything together, while a hint of spicy mustard adds a tangy flavor that complements the summer vegetables beautifully.<\/p>\n
For 6 people:<\/p>\n
Shortcrust Pastry:<\/strong> Filling:<\/strong> 1. Preparing the Shortcrust Pastry:<\/strong> In a mixing bowl, combine all the pastry ingredients. Start mixing with a spoon and then use your hands to form a dough ball. If the dough is sticky, sprinkle some flour and knead it a bit more. Roll out the dough on a floured surface or a silicone baking mat, then line a greased and floured pie dish with it.<\/p>\n 2. Preparing the Filling:<\/strong> Wash and dry the tomatoes. Slice them and remove the seeds. Arrange the slices in an overlapping pattern on the pastry base. Chop the basil and sprinkle it evenly over the tomatoes.<\/p>\n 3. Creating the Creamy Layer:<\/strong> In another bowl, beat the eggs with the cream, mustard, salt, pepper, and a couple of pinches of oregano. Pour this mixture over the tomatoes. Top everything with the shredded mozzarella.<\/p>\n Preheat the oven to 400\u00b0F (200\u00b0C) and bake the tart for about 40 minutes, or until it is golden brown. The result is a scrumptious, golden tart that perfectly captures the essence of summer with every bite.<\/p>\n\n\n
\n– Flour: 150g
\n– Full-fat whipping cream: 130g
\n– A pinch of salt<\/p>\n
\n– Tomatoes: 8
\n– Basil leaves: 12
\n– Eggs: 3
\n– Thick cream: 4 tablespoons
\n– Mustard: 1 tablespoon
\n– Shredded mozzarella: 100g
\n– Salt and pepper to taste
\n– Dried oregano (optional)<\/p>\nPreparation<\/h3>\n
Final Steps<\/h3>\n