Tomato and Mozzarella Tart

How to prepare tomato and mozzarella tart

1. In a food processor put the flour, a pinch of salt and then the cold butter cut into cubes. Pulse a few times until the flour becomes sandy. Then start the processor again and add the water, one tablespoon at a time. When the dough has come together as a ball in the processor, stop.
2. With cold hands (hold them under cold running water) turn the dough onto plastic wrap, shape it into a disc and flatten it as much as you can. Refrigerate for at least 30 minutes.
3. Grease a 35 x 10 cm tart pan with a little oil.
4. On a piece of parchment paper, roll the dough into a thin sheet that fits the pan. Using the paper underneath, flip the dough onto the pan and use your hand to fit it into the pan. Cut off the edges that hang over the sides by rolling the rolling pin over the edges. Prick the bottom of the crust in several places with a fork.
   
5. Bake the crust at 200°C (400°F) until lightly golden on the edges and bottom (about 15-20 minutes). If during baking you see the bottom of the crust puffing up, just prick the crust in those spots with a fork.
6. Cut the tomatoes into rounds.
   Grate the mozzarella.
   Sauté the thinly sliced onion in a little oil, just until it softens a bit, without browning. While sautéing, sprinkle salt, black pepper and a little chopped thyme (or crumbled if dried) over it.
   
8. Remove the crust and after it cools a bit, spread a thin layer of mustard on the bottom. Sprinkle the sautéed onion over it. Then sprinkle half of the mozzarella.
9. Arrange the tomato slices side by side, slightly overlapping, sprinkling the rest of the mozzarella between the slices but leaving the tops of the tomatoes uncovered (see photo 4). Sprinkle salt over the tomatoes as you arrange them.
10. Beat the egg with the cream and milk. Add salt and black pepper to the mixture. Pour this mixture on the edge of the pan and in the cheese areas. It will drain and settle on the bottom of the pan. This mixture should not cover the tomatoes, it should only come up to half the crust.
11. Sprinkle thyme and black pepper over the tart.
12. Bake the tart at 200°C (400°F) for another 25-30 minutes, until the cheese is golden. Cut it only after it has cooled. It's also good slightly reheated.
    

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