Tomato Tart

0
Average: 0 (0 votes)
(0 votes)
Tomato Tart
share Share
print
bookmark_border Copy URL
Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation

Ingredients

for
6
Ingredients
1 Tart pan (26 cm ⌀)
For the pastry
350 grams Pastry flour
1 egg
1 egg yolk
3 tablespoons milk
150 grams butter
salt
For the topping
500 grams Quark
150 grams Whipped cream
3 eggs
1 tablespoon lemon juice
salt
freshly ground peppers
1 tablespoon scallions
4 small tomatoes
Parchment paper
Dried legumes (for blind baking)
How healthy are the main ingredients?
Whipped creameggsalteggtomato

Preparation steps

1.

For the pastry: pile flour on the work surface, make a well in the center. Add egg, egg yolk, milk and salt to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients with a knife until crumbly. Knead into a smooth pastry and roll out on a floured surface. Line greased tart pan with the pastry, making 3 cm (approximately 1 inch) edge all around. Refrigerate for 1 hour. 

2.

For the topping: whisk quark with cream and eggs, season with lemon juice, salt and pepper, fold in chives. Rinse and pat dry tomatoes, halve. Prick pastry base with a fork several times, cover with parchment paper ad weigh down with dried legumes. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Take out of the oven and remove legumes and paper. Spread cream on the pastry and arrange tomatoes on top, cut side up. Reduce oven temperature to 180°C (approximately 350°F) and bake tart for about 40 minutes. Remove from the oven and serve warm or cold.