In the bowl of a food processor fitted with the sheet of paper, sift the flour and butter mixture, previously cut into cubes.
Drizzle in the water, drizzle in the olive oil and continue kneading until the dough is smooth.
Shrink and leave to rest in a cool place for 30 minutes.
Roll out the dough on a floured work surface and line your tin.
Preheat the oven to 200°C.
Slice the courgette with a mandolin and halve the cherry tomatoes.
Line the base of your tart with slices of courgette, cover with 100g of Cossette Mozzarella 40% MG/ES and repeat the process.
Sprinkle with cherry tomatoes, black olives and the remaining Cossette Mozzarella 40% F/SE.
Drizzle the tart with olive oil, season and bake for 35 minutes.
Garnish with a few basil leaves before serving.