I have more tomatoes than I know what to do with at the moment. This recipe is quick and easy, and makes good use of those fresh tomatoes. I grew the basil next to the tomato plants to save time.
5 oz of mozzarella sliced or chunked
4 large tomatoes sliced
10 basil leaves
2 tablespoons of olive oil
2 garlic cloves, crushed
salt and black pepper
1/2 cup of all purpose flour
pinch of salt
2 oz of butter
1 egg yolk
Mix the flour and salt, rub in the butter and egg yolk. Add a tablespoon or so of water, or enough to bind everything. Knead on a floured surface. Wrap and chill for an hour.
Roll the dough out and place into a pie pan. Prick the crust with a fork and bake for 10 minutes until firm. Remove and let the crust cool for a few minutes.
Line the crust with the mozzarella. Arrange the tomatoes on top of the mozzarella letting them overlap. Dip the basil leaves in olive oil and arrange them on the tomatoes.
Scatter the garlic on top of the tomatoes, drizzle with olive oil and season with black pepper.
Bake 40-45 minutes at 350 F. Serve hot.