Tomato, mozzarella and basil tart with olive oil

Tomato, mozzarella and basil tart with olive oil

By 11/10/2017

Olive oil is a staple ingredient in my kitchen, in fact I could not possibly live without it! It basically goes everywhere: in salads, stews, fish, pastry, cakes and even on my skin as a moisturizer! For my experience you can become really addicted to olive oil and you also become very fussy indeed as you slowly discover that not all olive oils on supermarket shelves are good.

Good olive oil is really addictive: the fresh taste of the olives can overwhelm your taste buds. When I am hungry I often make a quick bruschetta with garlic and olive oil in proper Mediterranean style: it is one of the most delicious and healthy nibbles you can have, provided that the olive oil is good quality of course.

And talking about olive oil I have been enjoying my collaboration with Pomora who produces excellent olive oil from Italy which comes from two farmers: Antonio from Campania and Carmelo from Sicily.

With Pomora you can adopt your own tree and get the oil directly from that tree. Each quarter you'll receive a shipment of 3x250ml tins of oil alternating between a plain oil quarter and a flavoured oil quarter. Check out my previous posts using this oil: linguine with crab, caprese salad and octopus carpaccio.

This time I have been sent a range of their flavoured olive oils: basil, garlic and truffle oil which all have a delicate taste and not too overpowering.

I have made a classic Mediterranean tart with a shortcrust pastry base and a topping of tomatoes, mozzarella and basil, all finished off with a good drizzle of Pomora basil olive oil.

I love the simplicity of this tart which is made with olive oil and no butter. We had this for dinner accompanied with a fresh salad and it was enjoyed by the whole family.

 

  • Prep Time : 25 minutes
  • Cook Time : 25 minutes
  • Yield : 4

Ingredients

Instructions

Put the flour on your worktop, make a heap and pour inside the olive oil. Mix well with a fork then add the egg, the salt and the cold water. Wrap it in cling film and refrigerate for 30 minutes.

Working with your hands make a smooth ball (you can use a mixer if you prefer). Sprinkle some flour on your work top then thinly roll the pastry using a rolling pin; add a little extra flour if it feels too sticky. Place it on a greased round mold measuring approx 28cm or 11 inch. Prickle the base of the tart with a fork then bake at 180C or 350F for 20 minutes.

Tomato mozzarella tart with olive oil

When it is cooked remove the tart from the oven. Slice the tomatoes and the mozzarella and arrange them on the tart so that they will slightly overlap each other. Slice the cherry tomatoes in half and put them on the tart too.

tomato mozzarella tart

Sprinkle with dried oregano, season with salt and pepper and drizzle with Pomora basil olive oil (Olio al basilico); bake for about 10 minutes until the mozzarella melts.

Tomato, mozzarella and basil tart with olive oil

Tomato mozzarella and basil tart with olive oil

Serve warm.

Tomato, mozzarella and basil tart with olive oil

This post is sponsored by Pomora but all opinions are my own.

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12 Responses to Tomato, mozzarella and basil tart with olive oil

  1. Angie@Angie's Recipes

    My favourite savoury tart! Fresh, juicy and delicious..I wish I could have a large wedge for my lunch!

    • Alida

      I like it when the pastry is homemade, the flavour is so different.

  2. elisabetta

    I’m also an olive oil girl! In fact it is the only fat that I use for cooking and seasoning. I do however, treat myself to a knob of butter just to mantecare il risotto! I love this recipe Alida I’ll definitely make this, grazie. x

    • Alida

      I am just the same Elisabetta. A knob of butter in my risotto is a must. Have a nice week!

  3. Mimi

    So beautiful, like all of your food! For salads, I really love strong olive oil that tastes like Kalamata olives. But for cooking and drizzling i just like it to be really good!

    • Alida

      Yes only the best for drizzling! Grazie Mimi!

  4. speedy70

    Complimenti Alida, bellissima la tua crostata salata!!!!

    • Alida

      Grazie 1000 cara.

  5. Chiara

    ingredienti italianissimi, che splendida ricetta! Un bacione

    • Alida

      Si italiano e’ sempre meglio!

  6. gloria

    I love this tart ! bellisima!!

    • Alida

      Grazie cara!

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