This tomato and basil tart is a real treat for summer days, highlighting Mediterranean flavors. Its homemade crust, thin and crispy, holds beautiful slices of juicy tomatoes flavored with fresh basil. A creamy filling made with eggs and mozzarella brings everything together, while a hint of mustard adds a tangy touch that pairs perfectly with these summer vegetables.
Shortcrust pastry: in a mixing bowl, combine all the ingredients, first with a spoon, then by hand, to form a ball of dough. If it is a bit sticky, sprinkle it with flour and work it a little more. Roll it out on a work surface or on a floured silicone mat, then line the previously buttered and floured mold.
Wash the tomatoes and dry them. Cut them into slices and remove the seeds. Arrange them harmoniously on the tart crust, overlapping them. Chop the basil and sprinkle it over the tomatoes.
In a mixing bowl, beat the eggs with the cream, mustard, salt, pepper, and two pinches of oregano. Distribute the mixture over the tomatoes. Cover everything with grated mozzarella.
To finish, preheat the oven to 200°C and bake the tart for about 40 minutes, until it is nicely golden.
0 servings
6
EN 
TH