Tart À La Tomato
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 200 g flour
- 100 g butter, soft
- 5 cl water
- 1 pinch (s) salt
For covering:
- 1 tablespoon mustard, hot
- 0.5 bag ½ cheese, grated, e.g. Emmentaler
- 2 tomato (s)
- salt and pepper
- some olive oil
- Herbs, e.g. from Provence)
Print Recipe
Pin Recipe Instructions
- I took this recipe with me from a school exchange in France. Since I was so enthusiastic about the Tarte à la Tomato, the host mother decided to give me this recipe.
- Preheat the oven to 230 - 250 ° C. Knead the dough ingredients into a shortcrust pastry. If the dough gets too crumbly, add a little water or butter. Roll out with a rolling pin and, like a pizza, fold the outside of the dough lightly and place it on a baking sheet lined with baking paper. Brush the dough with the mustard. Sprinkle the cheese on top. Cut the tomatoes into slices and cover the tart with them, but not too thick, otherwise it will become watery. Season with salt, pepper and herbs and pour a very small dash of olive oil over the tomato slices.
- Put in the oven and bake for 45 - 60 minutes, until the water from the tomatoes has evaporated and the edge is golden brown.
- With a green salad, the tart is ideal as a vegetarian main course, as well as a prepared pizza at a party.
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