Tomato and Goat Cheese Tart
easy
50 mins
50 mins
Ingredients
- 1 pack of (270 g) Fresh butter puff pastry sweet or savoury croissants and golden slippers (ready to bake; rectangular rolled out on baking paper; 42 x 24 cm)
- 650 g small tomatoes
- 8-10 Stem(s) Thyme
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 2 packages (150 g each) Fresh goat cheese (45 % fat in dry matter)
- 3-4 Tbsp Olive oil
- 1 Egg yolk (size M)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Take the dough out of the refrigerator 5-10 minutes before use. Wash, drain and halve the tomatoes. Wash the thyme, shake dry and pluck the leaves from the stalks. Remove the dough from the packaging, unroll it and place it in a rectangular tart tin (19 x 27 cm) with the baking paper, raising the edge a little. Sprinkle the base with breadcrumbs and place the tomatoes in the tart with the skin side down, close together.
- 2
Season with salt, pepper and sugar. Sprinkle with 3/4 of the thyme. Crumble cheese over it (sticks a little bit to your hands). Sprinkle with the rest of the thyme. Sprinkle with oil. Whisk the egg yolks and 1 tbsp. water. Brush the edge of the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for about 25 minutes. Cover the edges of the dough with aluminium foil if necessary.
- 3
Whisk the egg yolks and 1 tbsp. water. Brush the edge of the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for about 25 minutes. Cover the edges of the dough with aluminium foil if necessary. Remove from the oven and allow to cool briefly. Serve with red wine
- 4
Waiting time approx. 15 minutes
Nutrition Facts
520 kcal
31 g
36 g
16 g
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