Candied Tomato Tart

Roast the red bell pepper in a very hot oven until it is tender and the skin can be easily peeled off. Let it cool, then remove the skin and seeds. Process the pulp until smooth.

In a food processor, combine the flour, salt, egg, bell pepper pulp, and butter until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Roll out the dough with a rolling pin on a floured surface to a thickness of 4 mm. Line a tart pan with the dough. Cover the dough with parchment paper and bake in a preheated oven for 25 minutes. Remove the tart, let it cool slightly, and discard the parchment paper.

In a bowl, mix the milk, eggs, grated mozzarella, and chopped basil.

Cover the tart base with the chopped black olives, then pour the egg mixture over it. Top with the confit tomatoes.

Bake the tart at 160°C (320°F) for 40 minutes.

Remove from the oven, drizzle with a little olive oil, and serve.