Mozzarella tomato tart recipe
Mozzarella Tomato Tart recipe
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|For the dough:|
|2 ¼ tsp||active dry yeast or 1 package|
|150 ml||water, at 35°C|
|200 g||all purpose flour, divided 175 g and 25 g|
|50 g||Parmesan cheese, grated|
|1 tbsp||olive oil|
|For the topping:|
|1 tbsp||olive oil|
|1 medium||onion, sliced|
|120 g||mozzarella, diced, small|
|3 small||tomatoes, sliced or 1 big beef eater|
|2 tbsp||chives, chopped|
Making the dough:
Sprinkle yeast and sugar over warm water in a small container; stir and let stand 10 minutes until bubbly.
In a large bowl combine 175g flour, cheese, salt and pepper; pour the yeast and the oil over the dry ingredients and stir until the dough clings together.
On a floured pastry board turn out the dough. Knead it for 7 to 10 minutes until smooth and elastic. If necessary add the rest of the flour.
Oil a large bowl and turn the ball around in it so everything is ‘oiled’. Cover with a tea towel, place in a warm spot and let rise for 1hr. or until doubled in size.
Punch down dough, knead on a floured surface for 1min, then flatten into a disk.
Making the tart:
Butter a 25cm spring form pan.
Roll out the dough into a circle with a diameter of 28cm. Press the dough into the spring form with about 1 – 1.5cm up the sides.
Heat oil in a skillet; add the onions and cook them until tender. Spread onions, then the mozzarella on the dough. Let the dough rise again in a warm place for about 30min. or until the edges are puffy.
Preheat oven to 200C.
Place tomatoes on top, sprinkle with pepper. Bake for 25 – 30 minutes until edges are deep golden. The cheese should be melted.
Let cool for a couple of minutes and sprinkle with chives.
Serve with a simple leafy salad.
ca. 30 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Mozzarella tomato tart recipe
Recipe type: xarchivex
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