Herb and tomato tart
very easy
60 mins
60 mins
Ingredients
- 180 g Flour
- 100 g Butter
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 4 Stem(s) Dill
- 5 Stem(s) Parsley
- 30 g Sorrel
- 5 stalks of chives
- 50 g Mountain cheese
- 1 Organic Lemon
- 150 g Double cream cream cheese
- 150 g Schmand
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 150 g cherry tomatoes
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
Directions
- 1
Knead flour, butter, salt, 1 egg and approx. 1 tbsp. cold water to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash the herbs, clean if necessary and shake dry. Cut chives into small rolls.
- 2
Pluck parsley leaves and dill flags. Set some leaves aside for garnishing. Chop the remaining herbs finely.
- 3
Grate cheese. Wash lemon hot, grate dry and grate half of the peel thinly. Whisk cream cheese, sour cream and 3 eggs, season with salt, pepper and nutmeg. Add herbs and cheese. Wash and clean the tomatoes.
- 4
Roll out the dough on a floured work surface in a square shape (approx. 25 x 25 cm). Line a tart mould (approx. 23 x 23 cm) with lift-off bottom with the dough. Fold the protruding edges inwards and press down firmly.
- 5
Pour the cream cheese and egg mixture into the mould. Spread tomatoes in the middle. Bake the tart on the lower shelf in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
- 6
Remove the tart from the oven and remove from the mould. Garnish with the remaining herbs and serve immediately.
Nutrition Facts
680 kcal
36 g
50 g
19 g
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