Hearty tart with buffalo mozzarella and cherry tomatoes
This is what summer should taste like: the simple tart with baked tomatoes and mozzarella is enhanced by herbs such as marjoram and thyme
5 von 3 Bewertungen
Vorbereitungszeit 10 MinutenMin.
Kochzeit 45 MinutenMin.
time to rest 30 MinutenMin.
Gang Appetizer, Main Course, main dish
Küche Campania, Italian, Italy
Portionen 8serves
Kalorien 324kcal
Zutaten
Base:
200gflourplain wheat
100gbutter at room temperature
70mlwatercold
salt
Topping:
400gbuffalo mozzarella
300gtomatoescherry
olive oilextra virgin
salt
pepper from the mill
marjoram
thyme
basil
Zubereitung
For the base
mix the flour with butter, a strong pinch of salt and the very cold water and knead quickly to a smooth dough. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
Pre-heat the oven to 180° C. Roll out the dough with a rolling pin. Line a loaf baking pan with baking paper. Put the dough into it and form a rim about 2-3 cm high. Place a baking paper on the dough and cover with dried beans. Bake the dough for about 45 minutes. As soon as the edges are lightly browned, remove the dough from the oven.
For the topping
wash and dry the tomatoes and place them on a baking tray, preferably on baking paper. Wash and dry the herbs. Remove the thyme and marjoram leaves from their stalks. Sprinkle the tomatoes with some oil, a good pinch of salt and the herb leaves. If the tomatoes are not quite ripe or not very tasty, add a pinch of sugar on top. Bake the tomatoes for about 15 minutes at 180° C in the still hot oven.
Cover the cooled base with the baked tomatoes and sliced buffalo mozzarella. Season with salt and pepper. Garnish with some olive oil and fresh basil before serving.