Heirloom Tomato Tart with Pesto and Mozzarella

01Method

1. 1

   Place the flour in a bowl and create a well in the middle. Add the butter, egg, water, salt, and sugar, then work everything together with your fingertips until the mixture resembles coarse breadcrumbs. Continue working until a smooth dough forms, using the heel of your palm to bring it together into a ball. Wrap tightly in plastic wrap and chill for about 30 minutes.

2. 2

   On a lightly floured surface, roll the dough out into a large circle. Drape it over the rolling pin and transfer it to a tart pan with a removable bottom, pressing it firmly into the base and up the sides. Trim any excess dough from the edges and refrigerate the lined pan for another 30 minutes.

3. 3

   Heat the oven to 400°F (200°C).

4. 4

   Poke the base of the chilled crust all over with a fork. Cover with waxed paper and fill with pie weights or dried beans to blind bake.

5. 5

   Bake in the heated oven until the pastry is partially set, 8 to 10 minutes. Remove the weights and paper and continue baking for a further 5 minutes. Allow the crust to cool while keeping the oven on.

6. 6

   Spread an even layer of pesto across the cooled crust base. Tear the mozzarella into irregular pieces and scatter over the pesto, then arrange the tomatoes on top.

7. 7

   Place the tart back in the oven and bake until the tomatoes have softened and the cheese has melted, approximately 10 minutes. Finish with a sprinkle of coarse sea salt just before serving.