Tomato and Basil Tart

Name: Tomato and Basil Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 300 g cherry tomatoes; 1 pot or about 1/2 bunch of fresh basil; 1 Shallot; 250 g Schmand; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; parchment or baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 discs (à 75 g) deep-frozen puff pastry
300 g cherry tomatoes
1 pot or about 1/2 bunch of fresh basil
1 Shallot
250 g Schmand
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
parchment or baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. Wash the tomatoes and drain well. Wash basil, pluck leaves and cut into fine strips, except for a few leaves. Peel and finely dice the shallot. Mix sour cream, eggs, shallot and half of the basil strips. Season vigorously with salt and pepper. Place the puff pastry slices on top of each other and roll out into a circle (approx. 35 cm Ø).
2
Line a tart tin (25 cm Ø) with parchment or baking paper and place the dough inside. Prick the base several times with a fork and sprinkle with remaining basil strips. Spread the tomatoes on top and pour over the pastry. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cut remaining basil leaves into strips. Sprinkle the finished tart with the fresh basil strips and serve