Two Cheese Tartlets with Fried Egg and Tomatoes

Two Cheese Tartlets with Fried Egg and Tomatoes
1 hr


for 4 servings
For the dough
200 grams Pastry flour
1 pinch Salt
150 grams Butter
2 tablespoons cold Water
Parchment paper
Legume for blind baking
For the topping
500 grams Tomatoes
freshly ground pepper
4 tablespoons Olive oil
chopped Parsley leaf (for garnish, to taste)
4 large Eggs
50 grams freshly grated Parmesan
50 grams freshly grated Pecorino cheese
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Preparation steps

Step 1/4

For the dough, mix flour and salt in a bowl. Cut butter into small pieces, then mix in butter and water with flour mixture until smooth. Wrap in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll out dough in a thin layer. Line four buttered tart pans (10-12 cm diameter) (approximately 4-5 inches) with dough. Pierce flat part of dough several times with a fork. Place sheets of parchment paper into lined tart pans and add dried beans for weight. Pre-bake tarts shells in  preheated oven at 200°C-220°C degrees (fan:180°C-200°C degrees, gas mark 3-4) (approximately 400°F-425°F), about 12-15 minutes.

Step 2/4

Rinse tomatoes, pat dry and slice. Season with salt and pepper and drizzle with olive oil. Sprinkle with parsley.

Step 3/4

Heat olive oil in a pan, then fry eggs, to taste. Season lightly with salt. 

Step 4/4

Remove tart shells from oven. Remove dried beans and parchment paper. Sprinkle cheese into tart shells and bake for an additional 2-3 minutes in hot oven until cheese melts, watching carefully. Top with a fried egg and serve with tomato slices.