Shortcrust Tart with Mozzarella
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| For the Pastry (for 1 Tart Mould of 30 cm in Diameter) | ||
| 120 | g | Oldenburger Butter, unsalted, cut into cubes |
| 280 | g | pastry flour |
| 90 | g | icing sugar |
| 0.5 | tbsp | vanilla sugar |
| 1 | egg | |
| 1 | pinch of salt | |
| zest of half an orange | ||
| For the Filling and Topping | ||
| 3 | tbsp | olive oil |
| 20 | g | Oldenburger Butter, unsalted |
| 1 | onion, finely diced | |
| 1 | clove of garlic, finely diced | |
| 300 | g | fresh spinach, washed |
| 5 | sprigs of thyme, leaves striped | |
| salt and pepper | ||
| nutmeg | ||
| 1 | pear | |
| 4 | beetroots, precooked | |
| 100 | g | Oldenburger Mozzarella 40% fat i.d.m., cut into slices |
| 170 | g | Oldenburger Mozzarella 40% fat i.d.m., cut into small dice |
| For the Garnish | ||
| 3 | tbsp | walnuts, coarsely chopped |
| 3 | tbsp | honey |
| sprigs of thyme |
Preparation
Preparing the Dough
Combine the Oldenburger Butter briskly by hand with the remaining pastry ingredients to create a smooth dough. Wrap in cling film and chill in the fridge for approx. 40 minutes.
Preparing the Topping
Heat the olive oil and Oldenburger Butter in a frying pan. Fry the onion and garlic briefly, then add the spinach and thyme and fry everything for approx. 2 minutes. Season the vegetables to taste with salt, pepper and nutmeg, then allow to cool. Core the pear and cut into slices along with the beetroot.
Preparing the Pastry
Roll the pastry out to a thickness of approx. 4mm on a floured work surface and line the tart mould. Prick the centre of the base several times with a fork. Place in the fridge to chill for 20 minutes. Preheat the oven to 180°C with top and bottom heat.
Making the Tart
Remove the mould from the fridge and cover the base with slices of Oldenburger Mozzarella. Mix half of the Oldenburger Mozzarella dice into the spinach mixture. Pour the spinach and cheese mixture into the mould, spread it out and cover with slices of pear and beetroot. Scatter the remaining Oldenburger Mozzarella dice over the top. Bake the tart for approx. 20– 25 minutes until golden brown. Remove the tart from the oven and allow to cool a little.
The Final Touch
Serve garnished with walnuts, honey and thyme.
Tips from Chefs to Chefs
So Easy to Turn into a Sweet Tart
Whisk 3 egg yolks, 4 eggs, 140 g sugar, juice of 5 limes and 2 tbsp. grated lime zest and mix with 360 ml Oldenburger Whipping Cream 30% fat and pour onto the dough, pre-baked for 15 minutes. Bake for 20 minutes until done.