Preparation time: 20 minutes
Baking time:: 20 - 25 minutes
 

Pastry

1. Preheat the oven to 180° C (350° F).
2. Lightly oil a 24 cm (10") tart pan.
3. Roll the pastry out to a thickness of 3 mm (1/8") and lay it in the pan. Even out the border and prick the pastry all over with a fork.
4. Cover with a sheet of parchment and fill with dried beans to weight it.
5. Bake in the centre of the oven for 20-25 minutes.

Filling

1. Wash the strawberries, drain and hull. Set aside 450 g (1 lb.) and quarter the rest.
2. Combine the sugar and juice of half a lemon in a saucepan. Cook until the sugar has dissolved, then add the quartered strawberries and the halved, scraped vanilla bean.
3. Cook for about 5 minutes over low heat, stirring regularly, until the strawberries are cooked in the syrup. Remove the vanilla bean and let the mixture cool to lukewarm.

Finishing

1. Remove the pastry base from the oven and remove the parchment and beans. Cool. then unmold the pastry onto a plate and spread the cooked strawberries over the crust.
2. Halve the reserved strawberries and place them, cut side up, on the tart.
3. Drizzle with olive oil combined with a few drops of balsamic vinegar and sprinkle with a few chopped basil leaves.
4. Finish with a grinding of pepper and serve.