Summer Tomato Tart
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 100 g butter, soft
- 1 teaspoon salt
- 1 egg (s)
For the filling:
- 600 g tomato (s)
- 2 teaspoons honey
- 2 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon, heaped spice mixture, (bruschetta spice)
For the cast:
- 2 egg (s)
- 200 g cream cheese
- 2 teaspoons mustard
- 1 tablespoon flour, heaped
- 1 bunch chives
- 20 basil leaves, fresh
- 0.5 ½ bunch rocket
Print Recipe
Pin Recipe Instructions
- Line a 28 springform pan with baking paper. First make a kneading dough from flour, soft butter, egg and salt. Line the bottom and edge of the springform pan with it and then place it in the refrigerator for at least 30 minutes.
- For the filling, mix a marinade of honey, white wine vinegar, olive oil (ideally tomato oil from the sun-dried tomatoes in the jar), salt, pepper and bruschetta spice. Wash the tomatoes, remove the stalk and dice. Add to the marinade and let it steep.
- For the topping, whisk the eggs with the cream cheese and mustard. Then add the flour and stir vigorously. Chop the chives and basil leaves and add them. Now mix the filling and topping together. Use all of the marinade liquid. Pour the prepared dough into the springform pan. Distribute the tomatoes evenly. Bake in the oven at preheated 200 ° C for 30 minutes.
- Wash the rocket and chop the leaves a little if necessary. Portion the baked tart and garnish with rocket. Makes a starter for 8 people or a main course for 4 people.
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