Mix all ingridients and knead to a dough. Divide in two.
Cover and let the dough rest for half an hour.
Cut fresh wild garlic leaves and blend with creme fraiche to a cream OR mix creme fraiche with garlic paste.
Place dough on baking tray with baking paper and strech to a thin tarte.
Spread evenly wild garlic cream on thin tarte. Spread with small halved tomatoes and mozzarella.
Bake in preheated oven at 230 C for about 15 minutes.