Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Tart
To serve
Utensils
One flan tin (approx. 28 cm in diameter), greased, floured or fully lined with baking paper
How it's done
Pastry dough
Mix the flour, basil and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. On a lightly floured surface, roll out the dough into a circle (approx. 30 cm in diameter), place in the prepared tray. Prick the base firmly with a fork, chill for approx. 30 mins.
Tart
Mix the cream cheese and breadcrumbs, spread over the base of the tart. Arrange the tomato slices and mozzarella on top, season.
To bake
Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C. Remove, allow to cool slightly.
To serve
In a small bowl, mix the pine nuts with all the remaining ingredients, spread on top of the tart.
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