Tartlets with Tomato Cream Filling

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 18)

Ingredients

Instructions

For the dough: knead the flour, butter, egg yolk, salt, sugar and 1 tablespoon of water to form a smooth dough and place in the refrigerator for half an hour, wrapped in foil. For the tomato cream: Mix the tomato paste, egg yolks, creme fraiche, grated cheese, crushed garlic and basil, season with salt and pepper, possibly with a pinch of sugar. Roll out the dough to a thickness of about 3 mm, line the molds with the dough and form an edge. Fill with the cream, cover each with a whole or halved olive. Bake for 15 minutes at 200 degrees, let cool down, carefully turn over. Decoration tip: garnish with fresh, small herb leaves (basil, rosemary).

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