Crispy cherry tomato tart

Name: Crispy cherry tomato tart
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Ingredients: 75 g Parmesan (piece); 200 g Flour; 1 TEASPOON Salt; 1/2 TEASPOON Pepper; 1 TEASPOON demerara sugar; 1 Egg yolk (Gr. M); 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 250 g Mozzarella; 1 kg red and yellow cherry tomatoes; 50 g ground almonds (without skin); 75 g red pesto; 1 TEASPOON Icing sugar; 7-10 Tbsp Kitchen paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

The grated Parmesan cheese gives the short pastry base a particularly piquant note. The topping of red pesto and sun-ripened small tomatoes crowns this delicious tart

COOK TIME
60 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

75 g Parmesan (piece)
200 g Flour
1 TEASPOON Salt
1/2 TEASPOON Pepper
1 TEASPOON demerara sugar
1 Egg yolk (Gr. M)
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
250 g Mozzarella
1 kg red and yellow cherry tomatoes
50 g ground almonds (without skin)
75 g red pesto
1 TEASPOON Icing sugar
7-10 Tbsp Kitchen paper

Directions

1
For the short pastry, grate the parmesan finely. Mix flour, salt, pepper, sugar, 50 g Parmesan, egg yolk and 2-3 tablespoons of cold water in a bowl with the dough hooks of the mixer. Then knead briefly with your hands on a floured work surface.
2
Roll out the shortcrust pastry on some flour round (approx. 32 cm Ø). Line a greased tart mould with flour and a lifting base (28 cm Ø) with the dough and press it up slightly at the edges. Prick the base several times with a fork and chill for about 40 minutes.
3
Drain the mozzarella and squeeze it well between two layers of kitchen paper. Then cut into about 16 slices. Wash and halve the tomatoes. Mix almonds and pesto.
4
Spread the pesto mixture evenly on the ground. Spread tomatoes on top. Dust with icing sugar, sprinkle with 25 g parmesan and cover with mozzarella slices. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) on the lowest rack for about 45 minutes. Leave to rest in the mould for approx. 5 minutes. Serve hot or cold.