SERVES 6
Preparation: 10 min
Cooking: 60 min
Dough
- 200 g butter
- 580 ml (2⅓ c) flour
- pinch of salt
- 1 egg
- 10 ml (2 t) white wine vinegar
- 10 ml (2 t) ice-cold water
Filling
- 300 g cherry tomatoes on the vine
- 15 ml (1 T) balsamic vinegar
- 1 red onion
- 15 ml (1 T) olive oil
- 2 cloves garlic, crushed
- 1 baby marrow, sliced
- 30 ml (2 T) pesto
- 250 ml (1 c) mozzarella, sliced
- salt and pepper
Preheat oven to 180 °C and grease a 20-cm spring-form baking pan.
1 In a bowl rub the butter into the flour with your fingertips until it resembles breadcrumbs.
2 In a separate bowl beat the egg, vinegar and water. Slowly add the liquid to the flour mixture and mix by hand to form a soft dough. Wrap with cling film and chill for about 30 minutes.
3 FILLING Place the tomatoes on a baking sheet, drizzle with balsamic vinegar and roast for 20 minutes.
4 Fry the onion in a pan over low heat until soft. Add the garlic and baby marrow and fry until the marrow is tender.
5 On a lightly floured surface roll out the dough and line the baking pan. Blind-bake the dough – place baking paper over the base and fill with uncooked rice. Bake for 10 minutes, remove the baking paper and return to the oven for 5 minutes.
6 Spread the onion mixture over the tart base and layer the tomatoes on top. Drizzle with pesto.
7 Arrange the cheese over the pesto and bake for 25 minutes or until cheese has melted and browned. Season with salt and pepper.
