Tomato Feta Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 230 g spelled flour or wheat flour
- 100 g butter or mararine
- 1 pinch (s) salt
- pepper
- 2 medium egg (s)
- 1 cup cream
- 2 medium egg (s)
- 200 g feta cheese
- 4 tomato paste
- salt and pepper
- Herbs (herbs Provence, spring herbs)
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Cut the butter into pieces and quickly knead with the flour, 2 eggs, salt and pepper to make a shortcrust pastry. Put in the fridge for an hour.
- Preheat the oven to 200 ° C top / bottom heat.
- Press the dough into a tart pan or a 26 cm springform pan lined with baking paper, pulling up one edge. Bake the base for about 15 to 20 minutes.
- Meanwhile, cut the tomatoes into small cubes and crumble the feta with a fork. Whisk the cream and the two eggs together, season with salt, pepper and herbs.
- Add half of the feta and squeeze in the garlic. Pour the cream, egg and feta mixture on the pre-baked base, spread the tomatoes on top and season a little salt.
- Bake on the middle rack for about 25 minutes. Then sprinkle the rest of the feta on top and bake for another 5 to 10 minutes. Possibly leave the last 5 minutes switched off in the oven, depending on the tan.
- Serve with salad.
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