Tomato cake with goat cream cheese, sage and rosemary

Name: Tomato cake with goat cream cheese, sage and rosemary
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 150 g Butter; 2 Eggs (size M); 200 g Flour; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 300 g Fresh goat cheese; 7-10 Tbsp Pepper; 150 g Shallots; 1 Branch rosemary; 6 leaves Sage; 1 TABLESPOON Olive oil; 600 g Roma tomatoes; 7-10 Tbsp Sea salt; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

150 g Butter
2 Eggs (size M)
200 g Flour
2 TABLESPOONS Whipped cream
7-10 Tbsp Salt
300 g Fresh goat cheese
7-10 Tbsp Pepper
150 g Shallots
1 Branch rosemary
6 leaves Sage
1 TABLESPOON Olive oil
600 g Roma tomatoes
7-10 Tbsp Sea salt
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Cut butter into cubes for the dough. Separate 1 egg. Add flour, egg yolk, cream and 1/2 teaspoon salt to the butter and knead to a smooth dough. Roll out to a circle (25 cm Ø) on a floured work surface. Put it into a greased and floured tart tin (22 cm Ø) and press it firmly at the edge. Prick the base several times with a fork.
2
Cover the mould with foil and chill for about 30 minutes. Mix cheese, egg white and 1 egg and season with 1 pinch of salt and pepper. Peel shallots and cut them into slices. Wash rosemary and sage, shake dry. Heat oil in a pan. Fry the shallots for about 3 minutes, turning them over. After about 2 minutes add rosemary and sage. Season with salt and pepper. Wash and clean the tomatoes and cut them in half lengthwise. Sprinkle cut surfaces with sea salt. Pre-bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
3
After about 2 minutes add rosemary and sage. Season with salt and pepper. Wash and clean the tomatoes and cut them in half lengthwise. Sprinkle cut surfaces with sea salt. Pre-bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove from the oven and spread the cheese cream on the base. Spread tomatoes with the cut surface facing upwards and shallots with herbs on top. Bake at the same temperature on the bottom rack for another approx. 1 hour. Let the finished cake rest in the pan for about 15 minutes. Carefully remove from the tin. Olives taste good with it
4
Remove from the oven and spread the cheese cream on the base. Spread tomatoes with the cut surface facing upwards and shallots with herbs on top. Bake at the same temperature on the bottom rack for another approx. 1 hour. Let the finished cake rest in the pan for about 15 minutes. Carefully remove from the tin. Olives taste good with it
5
30 minutes waiting time