This delicious tart features on the menu of a café where the service is provided by individuals with Down syndrome or cognitive disorders. Hence, the idea to recreate this tart with tomatoes, with some small improvements.
Wash and dry the tomatoes, then cut them into slices about 1.5 cm thick. Spread them on a sheet of parchment paper. Sprinkle with sea salt, brown sugar, and herbs. Bake for about 30 minutes at 120°C (250°F).
In the meantime, poach the eggs: bring a pot of water with vinegar to a boil. When it simmers, crack the eggs into the water and let the whites enrobe each yolk. Remove them with a slotted spoon after 2 to 3 minutes (the yolk should remain runny) and drain them on a plate lined with paper towels. Do this in two batches, as four eggs in the same pot would collide. Keep them on hold.
Roll out the block of dough on a sheet of baking paper, keeping a large rectangle or square about 30 centimeters long. Prick the dough with a fork in several places. Cover the baking paper with baking beans (or dried beans). Bake for 15 minutes at 180°C.
Take the dough out of the oven, remove the baking beads and the parchment paper. Cover the dough with tomato slices, drizzle with a bit of olive oil, and bake for another 15 minutes.
Prepare the vinaigrette (balsamic or sherry vinegar, olive oil, 1 teaspoon of mustard) and mix it with the salad.
To finish, take the tart out of the oven and, with a good knife, cut it into four pieces without damaging it. Place on each portion a slice of shredded ham, some lettuce, a poached egg, and sprinkle with parmesan. Serve warm.
0 servings
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