Tomato and mozzarella tart

Ingredients for 2 servings:

• 150 g flour, and some more for rolling out
• 75 g butter
• 1 egg(s)
• 1 tbsp water, cold
• 1 tsp, leveled salt
• pepper
• ½ bunch basil
• 250 g cherry tomatoes, halved
• 125 g buffalo mozzarella
• 60 g cream
• 1 egg(s)
• Salt and pepper, freshly ground
• Fat, for brushing the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

“Crostata Caprese”

Wash the basil, pick off the leaves and finely chop. Take 1 tablespoon and set aside. Mix the flour with 1 teaspoon of salt, sprinkle with pieces of butter and knead with the egg, cold water, a pinch of salt and pepper and the basil leaves. If the dough is still too firm, moisten your hands with cold water. If it is too soft, add a little flour. Cover and chill for 1/2 hour. In the meantime, preheat the oven to 200°C top and bottom heat (175°C fan-assisted). Wash the tomatoes, halve them, dice the drained mozzarella, whisk the egg and cream, and season with salt and pepper. Roll out the dough on a lightly floured surface, place it in a greased tart tin (24 cm diameter), pull the edges up slightly (approx. 1-2 cm), pierce several times with a fork and arrange the tomatoes, cut-side up, and the mozzarella on top. Pour the egg cream over the tart and bake for 20-25 minutes. Serve sprinkled with the remaining basil. This batch serves 2 people as a main course or 4 people as an appetizer.