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
- 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
I've adapted this one from the book named as "Italian Kitchen - by Capalbo, Whiteman, Wright, Boggiano"
Hiç yorum yok:
Yorum Gönder