Tomato Tart Au Gratin with Goat Cream Cheese
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 100 g butter
- 10 g salt
- 1 egg yolk
- 12 tomato (s) (Roma)
- 20 g parmesan, freshly rated
- 120 g oat cream cheese, 80 creme fraiche
- 1 clove garlic
- 1 tablespoon thyme leaves, freshly plucked
- salt and pepper
- sugar
- butter
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry with the flour, butter, salt and egg yolk. Squeeze into a ball, wrap in cling film and let rest for at least an hour.
- Scald, rinse, peel, halve and core the tomatoes. Place the tomato halves (inner side up) on a baking sheet. Sprinkle with the thyme leaves, season with salt and pour a little pepper from the mill on top. Drizzle a few drops of olive oil and Aceto Basamico over the tomatoes and sprinkle with a little sugar. Leave to dry in the oven at 90 degrees for 1 - 1 ½ hours.
- Butter 4 tartlet molds, roll out the shortcrust pastry and line the molds with them. Prick the base several times with a fork, bake “blind” in the oven at 200 degrees for about 10 minutes.
- Set 8 halves of the tomatoes aside, coarsely chop the remaining tomatoes, mix with the parmesan and finely chopped garlic, add a few drops of olive oil if necessary. Fill the tomato mixture into the tartlets and cover with 2 half tomatoes (outside on top).
- Strain the goat cream cheese through a sieve and mix with the crème fraîche. Cover the tartlets with the cheese mixture and place under the grill. Grill until small brown spots appear on the cheese. Serve warm.
- In France, Brousse is used for gratinating, a curd-like cream cheese that is made from goats, sheep and cows.
- Instead of thyme, you can also use the appropriate amount of finely chopped rosemary needles.
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