Cherry Tomato Tart
Ingredients
- For the dough
- 200 grams Pastry flour
- salt
- 1 egg
- 140 grams butter
- Pastry flour (for the desktop)
- butter (for the pan)
- Legume (for blind baking)
- For the filling
- 2 tsps Caper (from a jar)
- 4 Anchovy fillet (in oil)
- 2 garlic cloves
- 160 grams dried Tomatoes (in oil)
- 1 Tbsp freshly chopped rosemary
- Sea salt
- freshly ground peppers
- 500 grams Cherry tomatoes
- fresh rosemary (for garnish)
Preparation steps
For the dough, mix the flour with 1/2 teaspoon of salt on a work surface. Form a well in the center. Beat the egg and pour into the well. Cut the butter into small pieces and distribute around the flour. Quickly knead into a smooth dough, form into a ball, wrap in plastic and chill for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
For the filling, rinse and dry the capers and anchovies. Peel the garlic. Puree the garlic, capers, anchovies, dried tomatoes and 2 tablespoons of the tomato oil. Mix in the rosemary and season with salt and pepper. Rinse the tomatoes and pat dry.
Roll the dough out on a floured surface until slightly larger than the baking dish. Grease the dish with butter and line with the dough, forming an edge. Cover with parchment paper and dried beans. Bake for about 15 minutes. Remove from the oven, remove the parchment paper and dried beans and cool.
Spread the tomato pesto on the crust. Top with the tomatoes. Season with salt and pepper. Bake for about 20 minutes. Serve garnished with rosemary.
