Fresh Tomato Tart Recipe
Ingredients
- 200 to 230 g pastry of your choice (puff pastry, shortcrust pastry, or butter-free pastry)
- 150 g fresh cheese
- 10 chive stalks finely chopped
- 1 shallot or spring onion finely chopped
- 2 Oxheart tomatoes
Choice of topping
- Red onions pickles
- Toasted pine nuts
- Sliced black olives
- Finely chopped fresh spring onion
- Chopped chives
- Parmesan or Pecorino
- Homemade pesto
Instructions
For the pie crust
- Preheat your oven to 180°C.
- Start by preparing your dough (if making it from scratch) and roll it out into a round shape (for a more attractive presentation).If using store-bought dough, simply unroll it.Place the dough flat on a baking sheet lined with parchment paper.Prick the base with a fork to prevent it from puffing up during baking.
- Bake for 10 to 12 minutes for store-bought dough, or 15 to 20 minutes for homemade dough.Keep a close eye on it: the dough should start to turn golden but not overcook, otherwise it might crack when sliced.
- Then, let it cool.
For the topping
- Wash and dry your tomatoes, then cut them into thin slices.Lightly salt them and let them drain.
- Prepare the base of the filling by mixing the cream cheese, chives, and finely chopped shallot (or spring onion) in a bowl.Spread the mixture over the baked and cooled tart shell, leaving a margin of about 1 centimeter around the edges.
- Arrange the tomato slices on the fresh cheese.
- Then add the ingredients of your choice: here, chives, pine nuts, and red onions pickles.
- Bon appétit!