Tart with tomato.

Tart with tomato.

Simple baking recipes.

Serve tart for dinner with a green salad or cook 8 mini tartlets and offer them as appetizers on a buffet table. In this cold batch of not less than good. Tart with tomato.

We will need these ingredients:

For the dough:

• 175 g flour pinch of salt;
• 75 g butter (cut into cubes);
• 2 tbsp. l. fresh thyme leaves.

For filling:

• 1 tbsp. l. olive oil;
• 1 medium onion (cleaned and finely chopped);
• 225 g cherry tomatoes (cut in half);
• 125 g goat’s cheese slices;
• 2 eggs;
• 150 ml of whipping cream;
• 2 tbsp. l. fresh parsley (chopped).

Utensil:

• Round silicone mold for quiche with a diameter of 20.5 cm;
• baking tray;
• baking paper;
• Dry beans.

Cooking method:

1. Sift the flour and salt. Spread the oil into fine crumb. Laced thyme. Pour 2-3 tbsp. l. Cold water and sformuyte ball.

Quickly knead the dough was uniform. Wrap with cling film and put it on the shelf of the refrigerator for 20 minutes.

2. Preheat the oven to 200 ° C. On the surface, roll out the dough with flour pripylennoy. Put them form quiche, well pushing the dough into the bottom and sides.

Pinholes often fork knife and then align the edges so that they are raised by 1 cm above the walls of the mold, as the cake may be reduced. Refrigerate form (20 minutes).

Cover the dough with baking paper, sprinkle in dried beans, place the form on the baking sheet and bake 10 minutes. Remove the paper and beans, bake for another 5-7 minutes. Remove from oven and let cool. Reduce the temperature to 180 ° C.

3. Heat the olive oil in a frying pan and fry the onions over low heat until golden brown. Cool and spread evenly in the mold. Put the top half of tomato and a slice of cheese.

In a bowl, whisk the eggs came loose with cream and parsley, season with salt and sprinkle with freshly ground pepper. Pour the filling into the form and bake for 35 minutes. Serve with lettuce.

About the dish:

For 4 persons (or 8 mini-products):
Preparation time: 30 minutes.
Cooling time: 40 minutes.
Cooking time: 1 hour.
Oven temperature: 200°C, then 180°C.

Variations:

For tarte with spinach and blue cheese tomatoes and goat cheese do not take. Not long simmered in a small amount of butter 200 g fine young spinach, spread on the dough on top of fried onions.

Crumble 125 g blue cheese on spinach, sprinkle with 3 tbsp. l. chopped walnuts and pour the egg-cream sauce. Cook further prescription.

 

Tart with tomato.

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