Tomato Tart
A tomato tart made with fresh ingredients from the tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- For the dough
- 250 g flour
- 100 g butter
- 0.5 tsp Salt
- 1 egg
- 800 g small tomatoes
- 50 g walnut kernels
- 2 tbsp Sour cream
- 2 tbsp oil
- 2 tbsp balsamic vinegar
- 1 untreated lemon
- Salt
- Pepper
- fresh oregano
Instructions
-
1.
Quickly knead the butter into the flour, a little salt and the egg to form a dough, wrap in foil and chill well for an hour. In the meantime mix crème fraîche with finely grated lemon zest, lemon juice, salt and pepper. Wash the tomatoes and slice them about ½ cm thick.
-
2.
Preheat the oven to 175 °C fan‑forced and grease a springform pan. Line the pan with the dough so that it rises about 3 cm high. Prick the dough base several times with a fork. Blind bake the crust for about 10 minutes. Let the pan cool slightly, spread the crème fraîche mixture over the base and sprinkle with grated walnut kernels. Arrange the tomato slices in a brick‑like pattern on top. Season each layer with salt and pepper and drizzle with balsamic vinegar. Finally drizzle the tart with oil and bake in the oven for 20–25 minutes. Serve the tart sprinkled with oregano flakes and chopped walnuts.
