Colorful tomato tart
Preparation time: approx. 30 minutes
Waiting time: approx. 30 minutes
For 1 tart form:
- 150 g butter
- 300 g of flour
- 3 eggs (size M)
- 300 g of colorful tomatoes
- 1 clove of garlic
- 1 shallot
- 150 g cream
- 1 tbsp pesto
- salt
- pepper
- Nutmeg, grated
- 2 stems of basil
- 20 g sunflower seeds
Utensils: board, knife, bowl, Tarteform (Ø 28), cling film
Preparation:
1 Ingredients: butter, flour, egg
Preheat oven (electric stove: 180 ° C / circulating air: 160 ° C). Toss the butter. For the dough mix flour and butter, then make a bowl and add 1 egg. Knead everything to a smooth dough. Cool the dough in cling film for about 15 minutes in the TK compartment.
Roll out 2 doughs, place in a tart tin and press down. Then prick with a fork and bake for about 10 minutes in a hot oven.
3 ingredients: tomatoes
Wash the tomatoes, pat dry and cut in half.
4 Ingredients: garlic, shallot, cream, 2 eggs, pesto, salt, pepper, nutmeg
Peel garlic and shallot and finely dice. Mix cream, remaining eggs, garlic, pesto, salt, pepper and nutmeg and pour onto the tartar.
5 Ingredients: Basil, sunflower seeds
Distribute tomatoes on the tart and bake for about 20 minutes. Wash basil, pat dry and peel off leaves. Decorate the finished tart with basil and sunflower seeds.
Tip: For a bit of sharpness, sprinkle the finished tart with a little chilli oil.