Thin tart with tomatoes, mozzarella and basil
Why is it necessary to sprinkle breadcrumbs on the bottom of the pie?
- 1 shortcrust pastry
- 5 beautiful tomatoes
- 2 mozzarella
- fresh basil
- 1 tbsp mustard
- breadcrumbs
- cell
- pepper
- chili powder
- granulated garlic
- Preheat the oven to 210°C (410°F). Unroll the shortcrust pastry onto an ovenproof dish and fold over the edges by half a centimeter. Make decorative patterns on the edges with a fork, as shown in the photo below. This will seal the edges and make the presentation more attractive.
- Blind bake the shortcrust pastry. To do this, place baking paper over the pastry base and weigh it down with ceramic baking beans, or if you don't have any, dried beans or chickpeas will work perfectly to prevent the pastry from puffing up during baking. Bake for about 10 minutes.
- Spread a tablespoon of mustard or pesto sauce (if you have some, it will be even better) over the pre-baked shortcrust pastry base. To spread the mustard/pesto more easily and in a thin layer, I recommend using a pastry brush. Sprinkle with breadcrumbs.
- Cut the tomatoes and mozzarella into even slices. Place a slice of mozzarella on the tart base, then a slice of tomato, and so on until you reach the center, as shown in the photo below:
- Season to taste with salt, pepper, garlic powder, and a little chili powder, and scatter a few basil leaves over the top. Bake (still at 210°C/410°F) for 20 to 30 minutes.
Tomatoes and mozzarella are particularly watery ingredients that tend to release a lot of liquid when heated. Breadcrumbs act like a sponge here: they absorb the excess liquid during baking, preventing the dough from becoming soggy and allowing it to stay perfectly crispy. If you don't have breadcrumbs, you can substitute a little fine semolina or almond flour.
Can shortcrust pastry be replaced with puff pastry?
Absolutely! Puff pastry is even an excellent alternative for enhancing the "thin tart" look thanks to its light and airy texture. If you choose this option, you can skip the blind baking step with dried beans or rice. Simply prick the base of the pastry generously with a fork to prevent it from puffing up disproportionately in the center during baking.
How can I prevent mozzarella from releasing too much liquid?
To prevent your tart from becoming soggy, it's best to slice your mozzarella balls into rounds about 15 to 20 minutes before assembling the tart, then let them drain in a colander or on paper towels. Another tip is to use "cooking-grade" mozzarella (usually sold in blocks or grated), as it naturally contains much less water than traditional mozzarella preserved in brine.
