Tarte à la tomate, mozzarella et roquette
- Temps de préparation et de cuisson
- Préparation :
- Cuisson :
- Facile
- Pour 4 personnes
Voir la liste des ingrédients
Pour la pâte :
- 210 g de farine
- 100 g de beurreramolli
- 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
Nutrition : par portion
- kcal600
- matières grasses40g
- dont saturées15g
- glucides45g
- sucres5g
- fibres3g
- protéines20g
- sel1.25g
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.
