• 250g flour
• 80g olive oil
• 120g warm water
• 1 pinch of salt
• 1 pinch of yeast
• 1 mozzarella Di Buffala
• 250g cherry tomatoes
• 3 – 4 tbsp Espelette pepper mustard
• some basil
Make the dough by mixing the flour with the oil, the yeast, the water and salt.
Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.
Preheat oven to 200°C – 392 F°.
Transfer the dough to a tart pan and bake in the oven for 10 minutes (200°C – 392F°).
Spread a layer of Espelette pepper mustard over the bottom of the tart dough.
Slice the mozzarella and arrange it over the mustard in a single, even layer.
Cut the tomatoes into slices and put them on the tart, over the mozzarella. Drizzle the olive oil over the top.
Bake the tart for 20 minutes until tomatoes looked baked.
Slice and serve.