TOMATO TART
60 min.
3 - 4
MUST HAVE:
- Puff Pastry Dough Folded
- Egg whisk (to anoint dough)
- 50 ml of olive oil
- 2 large onions
- 2 cloves of garlic
- 50 g of Dijon mustard
- 100 g of fermented cheese
- 50 g of hard cheese
- 300 g of tomatoes
- 60 g of hard cheese (to sprinkle on tart)
- Mint leaf (for decoration)
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Roll out the puff pastry so that it would cover the baking tray of a diameter of 24 cm. Spread it with the egg whisk. Allow the dough to rise, bake in a 190 °C oven for about 10 minutes until slightly browned. Then let it cool.
- Pour the oil into the pan, place the onions cut into strips, add the garlic and a pinch of salt. Cook for about 10 minutes until nicely caramelized. After the onions have cooled slightly, add both cheeses and the mustard and mix into one mass.
- Add the onion-cheese mass on the cooled dough, cover with tomato slices, sprinkle with hard cheese and bake in the oven at 180 °C for about 20-25 minutes.
- Decorate with mint leaves and sprinkle with hard cheese