tomato tart
Servings: 12 slices
ingredients:
for the pastry:
- 1 quiche pastry
- some drops of olive oil
for the filling:
- 150 g crème fraîche
- 3-4 eggs
- 1 tsp herbs of Provence (dried)
- 50 g Gruyere (grated)
- 190 g tomato pesto (1 jar / store-bought & ready-to-use)
- about 15 small red & yellow tomatoes
- salt & pepper (to taste)
equipment:
- tart / quiche pan (Ø 28 cm)
- egg whip
how to:
- Preheat the oven (160° C fan).
- Prepare the pastry as defined & roll out as thin as possible.
- Add some drops of olive oil to the pan & distribute evenly.
- Transfer the pastry into the pan, press slightly around the edge & cut off all overhanging pastry.
- Cut the tomatoes in thin slices.
- Grate the Gruyère (roughly) - if not already grated when bought.
- Mix the eggs with the creme fraiche w/ an egg whip & add salt & pepper.
- Add the herbs of Provence & the grated Gruyère - mix w/ a spoon.
- Spoon the tomato pesto onto the pastry & distribute evenly.
- Spoon the egg mix carefully onto the pesto.
- Scatter the tomato slices carefully on top.
- Put the tomato tart in the preheated oven for about 40 min.
Notes
Pastry: You may either use a store-bought & ready-to-use pastry or you may work w/ a store-bought flour mix , which doesn't require any additional idle periods for the dough to develop or you may start from scratch. (Concerning the last case: take into account that you'll need additional time for preparing the pastry!)
Eggs: It's either 3 big eggs or 4 small eggs.
Gruyère: Instead of Gruyère you may also use Parmigiano Reggiano (finely grated). You may grate the cheese yourself or work w/ store-bought grated cheese.
Tomato pesto: Instead of store-bought tomato pesto you may also use homemade pesto.
The tomato tart may be stored in the fridge for up to 3 days. Re-heat in the microwave.
The tomato tart may also be frozen.