Light Tomato Tart with Camembert
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 1 teaspoon salt
- 100 g butter
- 4 tablespoon water
For covering:
- 4 large tomato (s)
- 1 onion (s)
For the cast:
- 2 egg (s)
- salt and pepper
- 1 cup crème fraîche
- 150 g camembert (s)
- basil
Print Recipe
Pin Recipe Instructions
- Prepare the shortcrust pastry, place in the greased tart pan and refrigerate for 30 minutes.
- Then prick with a fork several times and prebake at 200 ° C for 5 minutes.
- Remove the tomatoes from the stalk and cut into wedges. Peel the onion and chop finely.
- Now place the tomato wedges in a wreath on the dough and sprinkle with onion.
- Put back in the oven until the casting is done.
- Whisk the eggs with salt, pepper and a little basil, stir in the creme fraiche and finally finely dice the camembert and stir in as well (with the rim!)
- Spread on the tomatoes and bake for about 30-40 minutes, until the tart is lightly golden brown.
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