Tart with tomatoes and mozzarella
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 128, total fat 8 G., saturated fats 4 G., proteins 8 G., carbohydrates 5 G., fiber 1 G., cholesterol 53 mg, sodium 231 mg, sugar 2 G.
Calories 128, total fat 8 G., saturated fats 4 G., proteins 8 G., carbohydrates 5 G., fiber 1 G., cholesterol 53 mg, sodium 231 mg, sugar 2 G.
An easy-to-make, delicious appetizer that won't take much time. The combination of sweet tomatoes, aromatic basil, and gooey mozzarella on a crumbly crust—what could be more delicious, especially during the height of summer tomato season?! To make things easier, use store-bought shortcrust pastry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g tomatoes, cut into 1 cm thick circles.
- 1 round sheet of pie dough, homemade or store-bought
- 1 large egg, beaten with a little water to coat the dough
- 180 gr. tightly packed grated mozzarella
- 1 clove garlic, minced
- 1/4 cup chopped fresh basil, plus extra for serving
- Sea salt flakes for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place the tomatoes on a paper towel and sprinkle with a few pinches of coarse salt to release some of the liquid.
- Line a baking sheet with parchment paper and place the dough on top (if using homemade dough, roll it out into a circle with a diameter of 28–30 cm).
- Brush the edges of the dough with beaten egg, then sprinkle with mozzarella, garlic, and fresh basil. Top with tomatoes. Fold the edges of the dough over the filling. Brush the outer edges with beaten egg and season with salt and black pepper.
- Bake the tart until the edges are golden brown, 35–45 minutes. Sprinkle with fresh basil and enjoy!
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