Combine 250 g all-purpose flour, 125 g Greek yogurt, 3 tablespoons olive oil, sesame seeds, and salt in a mixing bowl.

Knead the mixture until a smooth dough forms, then shape it into a ball.

Cover the dough and refrigerate it for at least 120 minutes.

Preheat the oven to 200°C (400°F), then line a baking sheet with parchment paper.

Roll the chilled dough into a rustic round on the parchment paper, leaving a 4 cm border uncovered.

Slice the 3 tomatoes into even rounds, then set them aside.

Spread 2 tablespoons whole-grain mustard over the dough, then sprinkle 20 g breadcrumbs on top.

Arrange the tomato slices in an overlapping layer over the breadcrumbs.

Thinly slice the red onion and garlic, then toss them with 2 tablespoons honey and 1 tablespoon olive oil.

Scatter the honeyed onion and garlic mixture over the tomatoes, then fold the dough border inward.

Bake the tart at 200°C (400°F) for 35 minutes, until the crust is deeply golden.

Let the tart cool for 10 minutes, then place burrata in the center.

Tear fresh basil over the tart, then drizzle with the remaining olive oil before serving.