Nutrition Facts
4 servings
4
Cherry Tomato Tart Recipe
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In the soft glow of the fading summer, I was inspired by the last tomatoes of the season. Their red brilliance, the promise of summer, led me to create this tomato tart. A tribute to ephemeral beauty, a dance of flavors before autumn takes center stage in the culinary world.
Ingredients
250 Cherry tomato
1 Olive oil
1 Mustard
2 cloves Garlic
3 Basil
3 Egg
Directions
1
Instructions: Preheat your oven to 200°C (180°C in fan mode).
2
Roll out the puff pastry on a baking sheet covered with parchment paper, or in a previously buttered and floured tart pan if you prefer. Prick the pastry with a fork to prevent it from puffing up too much during baking.
3
In a small bowl, mix together the mustard, olive oil, minced garlic (if desired), the eggs, and a pinch of salt and pepper. Spread this mixture over the pie crust.
4
Wash and dry the cherry tomatoes, then cut them in half. Arrange them evenly on the dough, cut side up. You can spread them artistically for a beautiful presentation.
5
Place the tart in the preheated oven and let it cook for about 20 to 25 minutes, or until the crust is golden and the tomatoes are tender. While the tart is cooking, wash and finely chop the basil leaves.
6
Once the tart is out of the oven, sprinkle the chopped fresh basil on top.
7
To finish, serve hot or at room temperature alongside a green salad for a light and delicious meal.
Ingredients
Ingredients
250 Cherry tomato
1 Olive oil
1 Mustard
2 cloves Garlic
3 Basil
3 Egg
Directions
Directions
1
Instructions: Preheat your oven to 200°C (180°C in fan mode).
2
Roll out the puff pastry on a baking sheet covered with parchment paper, or in a previously buttered and floured tart pan if you prefer. Prick the pastry with a fork to prevent it from puffing up too much during baking.
3
In a small bowl, mix together the mustard, olive oil, minced garlic (if desired), the eggs, and a pinch of salt and pepper. Spread this mixture over the pie crust.
4
Wash and dry the cherry tomatoes, then cut them in half. Arrange them evenly on the dough, cut side up. You can spread them artistically for a beautiful presentation.
5
Place the tart in the preheated oven and let it cook for about 20 to 25 minutes, or until the crust is golden and the tomatoes are tender. While the tart is cooking, wash and finely chop the basil leaves.
6
Once the tart is out of the oven, sprinkle the chopped fresh basil on top.
7
To finish, serve hot or at room temperature alongside a green salad for a light and delicious meal.
Notes
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nadette 32
Hello, I am going to make it tonight because my eldest daughter told me it was really good; it will be my first time eating it.
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