Easy tart with cherry tomatoes and mozzarella
Easy tart with cherry tomatoes and mozzarella. A delicious recipe and extremely summery. It could be described as a light pizza.
- 190 gr all-purpose flour
- ½ tsp salt
- 100 gr cold butter
- 60 ml cold water
- 30 gr Greek strained yogurt
In a bowl whisk together the flour and salt. Add the butter and by using your hands gently toss to coat the butter in the flour mixture. Work quickly to ensure the butter stays cold.
190 gr all-purpose flour, ½ tsp salt, 100 gr cold butter
In a small bowl whisk together the cold water and the yogurt.Drizzle over the dough and use by using your hands gently whish until incorporated. Continue working the dough until it comes together and the is no dry flour visible. Be caredul not to overwork the dough. It is ready as soon as you can squish the dough in one hand and stays together.
60 ml cold water, 30 gr Greek strained yogurt
Wrap the dough in bee wrap (say no to plastic wrap) and refrigerate for at least one hour or preferably overnight. The dough can be refrigerated for up to 2 days or frozen for up to 2 months.
For the tart
By using a rolling pin roll the dough to a diameter of about 40 cm. If necessary, when rolling out the dough sprinkle some flour. Before adding the mozzarella, spread with the tomato sauce.
Arrange the cherry tomatoes leaving a 4 cm border. Fold the border over the veggies, overlapping as you go.
Bake at a preheated oven, at 200°C, for 40-45 minutes or until the crust is golden.