Tomato Tart with Fresh Goat Cheese and Basil
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams or approximately 3/4 oz)
- 450 grams Pastry flour
- 1 tsp salt
- For the topping
- 1 shallot
- 2 garlic cloves
- 1 bunch Basil
- 80 milliliters olive oil
- salt
- freshly ground peppers
- 1 splash lemon juice
- 400 grams Cherry tomatoes
- 250 grams Goat cheese
- 350 grams Whipped cream
- 1 egg yolk
Preparation steps
Stir the yeast into 270 ml (approximately 1 cup) of lukewarm water. Mix the flour with the salt in a bowl and make a well in the center. Pour the yeast milk into the well and work everything quickly into a smooth dough. Cover and let rest for 1 hour in a warm place.
Meanwhile, peel the shallot and garlic, chop the shallot finely and set aside and coarsely chop the garlic. Rinse the basil leaves, shake dry and blend with the garlic and olive oil to make a pesto. Stir in the shallots and season with salt, pepper and a little lemon juice. Preheat the oven to 230°C (approximately 450°F).
Rinse and halve the cherry tomatoes. Whisk the goat cheese with the sour cream and the egg yolks. Knead the dough again vigorously and roll on a lightly floured surface to the size of the baking sheet. Place on a lined baking sheet, spread with the cream cheese mixture and top with the tomato. Season with salt and pepper and bake in the preheated oven for about 15 minutes until crispy. Cut into pieces and serve drizzled with pesto.
