Tomato tart
A tart filled with tomatoes. You're sure to love it!
Servings: 4 people
Ingredients
- 1 savory shortcrust pastry according to the recipe
- 2-3 tablespoons breadcrumbs
- 500 grams small tomatoes in different colors
- 100 grams Parmesan cheese grated
- 4 eggs
- 200 grams crème fraîche
- Salt and pepper
- Fresh basil
Equipment
- Tart pan 26 cm/10 inch
Instructions
- Make the dough according to the recipe. While it is in the refrigerator, prepare the filling.
- Halve almost all of the tomatoes. In a bowl, beat the eggs with the crème fraîche, salt, and pepper.
- Roll out the dough and line the pan with it, pricking a few holes in the bottom. Sprinkle some breadcrumbs over the dough.
- Spread two-thirds of the tomatoes over the bottom. Sprinkle the grated cheese on top.
- Pour the egg mixture over the tomatoes and add the remaining tomatoes.
- Bake the tomato tart for 30 to 35 minutes at 200 °C/400˚F (conventional oven), or until it is golden brown and cooked through. Serve with fresh basil and a salad, if desired.
How to store
If you are not serving the quiche immediately, store it in the refrigerator for three to four days. Well wrapped, it will keep in the freezer for up to three months. Reheat in about 15 minutes at 350˚F/180˚C.