A hearty side dish recipe for Tomatoes Tart

Ingredients
Dough:
<br />
80 grams of rye flour
100 grams of wheat flour
60 grams of cold butter
pinch of salt
5-6 tablespoons of butter milk

Filling:

700 grams of red and yellow tomatoes
300 ml of cream
2 eggs
2 tablespoons of dried herbs (oregano, basil, mint)
pinch of salt
1 teaspoon of nutmeg

How to
Knead flour with butter till the butter is equally mixed with flour without big butter chunks.

Add buttermilk to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil the shortcrust pastry.

Place it in a fridge for a minimum of 30 min.

Meanwhile, wash tomatoes, slice them and place in colander to remove excess liquid. Whisk eggs, add cream, salt, nutmeg and herbs.

Take out the dough from the fridge, roll out, place onto baking tray.

Bake for 15 min in a preheated oven at 180 C degrees
.
Take out from the oven, pour over half of the eggs and cream mixture, arrange tomatoes and pour over the remaining eggs and cream.

Continue baking for about 25 min.

By: Paula
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)

Loading...