Mozza tomato tart for the sunny aperitifs
Tomato Cake, prosciutto and herb cheese:
- 300 g flour
- 140 g butter
- 1 pinch of salt
- 2 eggs
- 150 g prosciutto
- 4 YOOM® tomatoes
- 300 g fresh cheese spread
- 300 g ricotta
- 30 g lamb's lettuce
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Mix all the ingredients for the pastry and knead for around 10 minutes, then leave to rest overnight if possible.
Then extend and place the pastry in a baking tin. Using a fork, prick the bottom of the tart.
Bake in the oven for 20 minutes at 210 degrees.
Leave to cool and then crumble the equivalent of one ball of mozzarella inside the pastry case.
Place the YOOM™ tomatoes with a mixture of tomatoes in other colours and slices of mozzarella.
For the final touch, a dash of olive oil, salt, pepper and fresh basil leaves.
Keep enjoying more recipes with YOOM™ Tomato!