Tarte à la tomate, mozzarella et roquette
- Temps de préparation et de cuisson
- Préparation :
- Cuisson :
- Facile
- Pour 4 personnes
Ingrédients
Pour la pâte :
- 210 g de farine
- 100 g de beurre ramolli
- 5 g de sel
- 8 cl d'eau
Pour la garniture :
- 4 tomates
- 2 boules de mozzarella
- 1 gousse d'ail
- 2 poignées de roquette
- 2-3 brins de basilic
- 10 cl d'huile d'olive
- 1 c. à café de harissa
- 3 c. à soupe de poudre d'amande
- 1 poignée de pignons de pin
- 2 pincées de fleur de sel, poivre
Préparation
- ÉTAPE 1
Prepare the dough by mixing the flour and salt. Add the butter cut into pieces and knead with your fingers.
Prepare the dough by working the flour and butter cut into pieces with your fingertips. Add the water to combine everything. Photo : Guillaume Czerw - ÉTAPE 2
Add the water little by little to obtain a smooth paste.
- ÉTAPE 3
Mix the garlic with the harissa, a handful of rocket, the basil leaves and the olive oil.
- ÉTAPE 4
Preheat the oven to 180°C.
- ÉTAPE 5
Wash the tomatoes and cut them into slices. Remove the seeds and let them drain in a colander.
Wash the tomatoes and cut them into slices. Remove the seeds and let them drain in a colander. Photo : Guillaume Czerw - ÉTAPE 6
Drain the mozzarella balls and cut them into slices.
- ÉTAPE 7
Roll out the dough on a floured work surface and place it in the mold. Prick it with a fork, sprinkle with almond powder and precook for 10 minutes.
If you have time, let the dough rest before rolling it out and placing it in the mold. Photo : Guillaume Czerw - ÉTAPE 8
Arrange the tomato and mozzarella slices in a circle.
After pre-cooking the dough covered with almond powder, arrange the tomato and mozzarella slices nicely. Photo : Guillaume Czerw - ÉTAPE 9
Pour half of the chili oil, sprinkle with pine nuts and fleur de sel, then bake for 35 min.
- ÉTAPE 10
Mix the remaining arugula with the chili oil and arrange on the tart before serving.
