Caprese Tart

Dough:

1. Put the flour, salt and cold butter cubes in a bowl, mix with a fork and rub into small crumbs. Pour the “streusel-like” crumbs onto the worktop, make a well in the middle and beat the egg into it. Cool the hands well under cold water, dry them and mix the crumbs and egg together. Cool, dry and continue kneading your hands every now and then. But only repeat this briefly and repeatedly until a smooth, non-sticky dough is formed. Shape this into a ball, then lightly plate it and wrap it in cling film and place in the refrigerator for approx. 30 minutes.
2. In the meantime, spread a 26-tart tin (springform pan is also possible) with butter first and then dust with flour.

Filling:

1. If the tomatoes are a little smaller, it can also be 1-2 more. The larger ones fit 2 mozzarella minis into the smaller one. Wash and dry tomatoes, cut off a small “lid” at the base of the stem and hollow out with a teaspoon or a ball cutter. Then season the tomatoes with pepper and salt and – as just described – fill with the mozzarella balls. Keep ready.
2. Mix the eggs, crème fraîche and milk vigorously, fold in 50 g of the grated cheese and diced bacon and season everything with salt and pepper. Pluck the basil leaves from the stems and have everything ready.

Completion:

1. Preheat the oven to 180 ° circulating air. Roll out the dough between 2 layers of baking paper approx. 2 cm larger than the diameter of the upper edge of the mold. Peel off the top baking paper and loosely lay the round sheet of dough on the pan with the help of the bottom baking paper (but must now be on top). When it is correctly placed, peel off the 2. baking paper that is now on top and now carefully press the sheet of dough into the mold. Straighten the top edge with a knife.
2. Stir the prepared egg mixture well again and initially only fill the bottom of the dough with it. Then place the tomatoes on top with a gap and the opening facing up. When all are distributed, fill the gaps with the egg mixture and spread some basil leaves on top. Then spread the remaining 50 g of grated cheese over the tart and put it in the oven. The baking time on the middle rack is 20-30 minutes. It should be golden brown in color and the dough should be well baked.
3. As a side dish there was a small mixed salad with a sweet and sour vinegar / oil dressing ………….. a light, refreshing meal at these temperatures …….. ….