I've adapted this one from the book named as
Italian Kitchen - by Capalbo, Whiteman, Wright, BoggianoI've made this several times. It is really delicious.
I hope you like it too.
Mozzarella, Tomato and Basil Tart:Ingredients:200g flour
A pinch of salt
110g margarine or butter
60g
COLD water
Large handful of beans
1 tbsp EVO (to brush on the top)
200-250g mozzarella
12-15 basil leaves (chopped by hand)
4-5 tomatoes
Salt, black pepper
40g grated parmesan
2 tbsp EVO
Preparation:Sift in flour. Add salt, margarine and cold water. Mix for 40 seconds on Speed 3-4
Put the dough on wax paper. Give it a ball shape and cover with wax paper. Let it rest in the fridge for 1 hour.
Cut mozzarella into thin slices
Cut tomates into 0,5cm thin slices
Roll the dough with rolling pin as wide as it would cover also the sides of your tart pan
Place it inside the tart pan with wax paper
Cover it over with aluminium foil and spread the beans over. Bake it for 20 minutes in the 190°C preheated oven.
Without turning off the oven, take your tart out, remove the beans and aluminium foil. Brush with 1 tbsp EVO.
Cover with mozzarella slices. Spread over half amount of the basil leaves.
Place tomato slices and then again spread over the remaining basil leaves
Sprinkle with a little salt, black paper and parmesan.
Pour over 2 tbsp EVO, put it back in the oven and bake for another 35 minutes. (During baking, there may be some liquid from the cheese. After 20-25 minutes, take the pan out, throw the liquid out with a spoon and put it back in the oven)
Buon Appetito
Photos: http://thermomixtarifdefterim.blogspot.com/2010/05/domates-ve-feslegenli-tart.html