Tomato Mozzarella Tart

Ingredients for 2 servings:

• 200 g flour
• 100 g butter, cold, in pieces
• 75 g Parmesan, grated
• 1 clove(s) garlic
• 2 bunches of basil
• 100 ml milk
• 3 tbsp olive oil
• 200 g whipped cream
• 4 eggs
• 6 tomatoes (plum tomatoes)
• 375 g mozzarella
• salt and pepper
• 75 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the recipe makes two tarts

Knead the flour, cut butter, and Parmesan cheese with 50–75 ml of cold water. Wrap in foil and chill for 30 minutes. Peel the garlic, wash the basil, and pick off the leaves. Puree the garlic, basil, milk, and 2 tablespoons of oil. Add the cream and eggs, season with salt, and pepper. Preheat the oven to 200°C (400°F). Wash and trim the tomatoes, then cut into 1 cm slices. Slice the mozzarella as well. Roll out the dough thinly. Grease two 30 cm (12-inch) tart pans with the remaining oil and line with the dough. Prick the base several times. Spread the egg custard on top, top with tomatoes and mozzarella, and bake at 200°C (400°F) for about 30 minutes. TIP: It’s worth using good mozzarella!