Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. In France, Brousse is used for gratinating, a curd-like cream cheese that is made from goats, sheep and cows.
7. Instead of thyme, you can also use the appropriate amount of finely chopped rosemary needles.