Mediterranean Tomato and Mozzarella Tart
Indulge in the vibrant flavors of the Mediterranean with this exquisite Tomato and Mozzarella Tart. This delightful dish combines the rich creaminess of fresh buffalo mozzarella with the juicy sweetness of ripe tomatoes, enhanced by the aromatic notes of fresh thyme and the robust taste of black olives. Perfect for a light lunch, a picnic, or as a stunning appetizer, this tart is best enjoyed warm or at room temperature, making it a versatile addition to any meal. With its flaky, buttery crust and colorful topping, it's sure to impress family and friends alike. Don't forget to experiment with fresh herbs like marjoram or oregano for a unique twist!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flour
300 g (All-purpose flour)
olive oil
4 tablespoons (Extra virgin olive oil for pastry)
cold water
150 ml (Approximately cold water for dough)
salt
1/2 teaspoon (For dough seasoning)
thyme
1 tablespoon (Chopped fresh thyme)
tomatoes
4 medium (Sliced)
fresh mozzarella cheese
300 g (Preferably buffalo, sliced)
ripe black olives
12 (Pitted and roughly chopped)
olive oil
1 tablespoon (For drizzling over top)
garlic
1 clove (Chopped)
salt & pepper
To taste (For seasoning)
Instructions
1
Begin by preparing the pastry: In a food processor, combine the flour, chopped thyme, olive oil, and salt. Pulse on high speed until combined. While the motor is running, gradually add cold water until the dough comes together and is slightly elastic, resembling pizza dough.
2
Wrap the dough in plastic film and refrigerate for approximately 30 minutes to rest.
3
Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
4
While the dough is cooling, slice the tomatoes and mozzarella into medium-thick rounds and chop the garlic.
5
Prepare your tart pan by lightly greasing it with cooking spray or adding melted margarine with a brush. Roll out the chilled pastry on a lightly floured surface to fit your tart pan—either a square 23 cm or a circular 30 cm. Line the bottom and sides of the pan with the rolled-out pastry.
6
Cover the pastry with a sheet of baking paper, and fill it with baking beans or dried legumes to weigh it down. Bake in the preheated oven for 15 minutes until the edges are slightly golden.
7
After 15 minutes, carefully remove the baking beans and the baking paper from the tart crust.
8
Begin layering the sliced tomatoes and mozzarella in an overlapping pattern, ensuring the entire base is covered.
9
Using a pastry brush, generously coat the layered vegetables with olive oil. Sprinkle the chopped garlic, remaining chopped thyme, and season with salt and freshly ground black pepper to taste.
10
Return the tart to the oven and bake for an additional 10 minutes. After this, sprinkle the roughly chopped black olives on top, then bake for another 10 minutes to allow the flavors to meld without drying out the olives.
11
Once baked to perfection, allow the tart to cool slightly before serving. Enjoy it warm or at room temperature, perfect for any gathering or casual day.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Mediterranean Tomato and Mozzarella Tart?
It is a vibrant dish featuring buffalo mozzarella, ripe tomatoes, fresh thyme, and black olives on a flaky, olive-oil-based pastry crust.
What are the primary ingredients for the pastry?
The pastry consists of 300g of all-purpose flour, 4 tablespoons of extra virgin olive oil, 150ml of cold water, salt, and 1 tablespoon of chopped fresh thyme.
What type of cheese is recommended for this recipe?
The recipe suggests using 300g of fresh buffalo mozzarella cheese, sliced into rounds.
How do I make the tart dough?
Pulse flour, thyme, olive oil, and salt in a food processor. Gradually add cold water while the motor is running until the dough becomes elastic, resembling pizza dough.
How long should the dough rest before baking?
The dough should be wrapped in plastic film and refrigerated for approximately 30 minutes.
What temperature should the oven be set to?
Preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
How many tomatoes do I need for this tart?
The recipe calls for 4 medium-sized tomatoes, sliced into rounds.
What size tart pan should I use?
You can use either a square 23 cm tart pan or a circular 30 cm tart pan.
How do I prepare the tart pan for the dough?
Lightly grease the pan with cooking spray or use a brush to apply melted margarine.
What is the purpose of baking beans in this recipe?
Baking beans or dried legumes are used to weigh down the pastry during the initial 15-minute blind bake to prevent it from rising or bubbling.
How long is the initial blind bake?
The pastry crust should be baked with weights for 15 minutes until the edges are slightly golden.
How are the tomatoes and mozzarella arranged on the tart?
Layer the sliced tomatoes and mozzarella in an overlapping pattern until the entire base of the pre-baked crust is covered.
Do I need to add oil to the toppings?
Yes, use a pastry brush to generously coat the layered vegetables with 1 tablespoon of olive oil before baking.
How is the garlic incorporated?
One clove of garlic should be finely chopped and sprinkled over the layered tomatoes and mozzarella.
What seasonings are used for the tart topping?
The topping is seasoned with chopped fresh thyme, salt, and freshly ground black pepper to taste.
When should I add the black olives?
Add the roughly chopped black olives after the tart has already baked for 10 minutes with the other toppings, then bake for another 10 minutes.
Why are the olives added later in the baking process?
Adding the olives during the final 10 minutes allows the flavors to meld without drying out the olives.
Can I serve this tart cold?
Yes, the tart can be enjoyed warm or at room temperature, making it very versatile.
Is this recipe suitable for vegetarians?
Yes, this Mediterranean Tomato and Mozzarella Tart is a vegetarian recipe.
What other herbs can be used in this tart?
You can experiment with fresh marjoram or oregano for a unique flavor twist.
How many olives are required?
The recipe calls for 12 pitted ripe black olives, roughly chopped.
What is the total baking time after the crust is pre-baked?
The tart is baked for 10 minutes after adding the main toppings, and another 10 minutes after adding the olives, for a total of 20 minutes.
What should the consistency of the dough be before resting?
The dough should come together and be slightly elastic, similar to pizza dough.
Can I use this recipe for a picnic?
Yes, it is specifically noted as being perfect for a light lunch, a picnic, or as an appetizer.
How much salt is added to the dough?
The dough requires 1/2 teaspoon of salt.
Should the water for the dough be warm or cold?
You should use cold water when preparing the pastry dough.
How thick should the tomato and mozzarella slices be?
Both the tomatoes and the mozzarella should be sliced into medium-thick rounds.
How do I roll out the pastry?
Roll out the chilled pastry on a lightly floured surface until it is large enough to line the bottom and sides of your chosen tart pan.
What is the primary fat used in the pastry?
Extra virgin olive oil is the primary fat used in the pastry dough.
Can I use different types of olives?
The recipe calls for ripe black olives, but you can use other varieties as long as they are pitted and chopped.