Measure 250 g all-purpose flour and add it to a mixing bowl.

Add 30 ml olive oil and 125 g Greek yogurt to the flour.

Add 10 g sesame seeds and 2 g salt to the bowl.

Mix the ingredients until they form a cohesive dough ball.

Cover the dough and chill it in the refrigerator for at least 30 min.

Preheat the oven to 200°C / 390°F.

Slice the 3 tomatoes into thin rounds.

Thinly slice the red onion and finely chop the garlic.

Combine the sliced red onion with 30 ml honey and 15 ml olive oil.

Place parchment paper on the baking sheet and roll the chilled dough into a rough 30 cm / 12 in circle.

Spread 30 ml mustard over the dough, leaving a 4 cm / 1.5 in border uncovered.

Sprinkle 30 g breadcrumbs evenly over the mustard layer.

Arrange the tomato slices over the breadcrumbs and season them with 1 g black pepper.

Scatter the honey-coated onion and chopped garlic over the tomatoes.

Fold the uncovered dough border inward over the filling to create a rustic tart edge.

Bake the tart at 200°C / 390°F for 35 min, until the crust is golden and the tomatoes are tender.

Let the baked tart cool for 10 min before serving.

Place 250 g stracciatella cheese in the center and finish with fresh basil.