Tart with tomatoes and mozzarella

Ingredients:

• 350 g tomatoes, cut into 1 cm thick circles.
• 1 round sheet of pie dough, homemade or store-bought
• 1 large egg, beaten with a little water to coat the dough
• 180 gr. tightly packed grated mozzarella
• 1 clove garlic, minced
• 1/4 cup chopped fresh basil, plus extra for serving
• Sea salt flakes for sprinkling

Preparation:

1. Preheat oven to 200°C. Place the tomatoes on a paper towel and sprinkle with a few pinches of coarse salt to release some of the liquid.
2. Line a baking sheet with parchment paper and place the dough on top (if using homemade dough, roll it out into a circle with a diameter of 28–30 cm).
3. Brush the edges of the dough with beaten egg, then sprinkle with mozzarella, garlic, and fresh basil. Top with tomatoes. Fold the edges of the dough over the filling. Brush the outer edges with beaten egg and season with salt and black pepper.
4. Bake the tart until the edges are golden brown, 35–45 minutes. Sprinkle with fresh basil and enjoy!