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Ingredients
Two Cheese Tartlets with Fried Egg and Tomatoes
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 150 grams butter
- 2 Tbsps cold water
- Parchment paper
- Legume
- For the topping
- 500 grams Tomatoes
- salt
- freshly ground pepper
- 4 Tbsps olive oil
- chopped parsley (for garnish, to taste)
- 4 large eggs
- 50 grams freshly grated Parmesan
- 50 grams freshly grated pecorino romano
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.
Rinse tomatoes, pat dry and slice. Season with salt and pepper and drizzle with olive oil. Sprinkle with parsley.
Heat olive oil in a pan, then fry eggs, to taste. Season lightly with salt.
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.