Tomato Tartlets

Name: Tomato Tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g Butter or margarine; 200 g Flour; 7-10 Tbsp Salt; 8 small bottled tomatoes (approx. 40 g each); 5 TABLESPOONS grated parmesan cheese; 1 Egg; 3 TABLESPOONS Milk; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 1 Pot of basil; 1 Garlic clove; 8 TABLESPOONS Olive oil; 30 g Pine nuts; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Basil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 g Butter or margarine
200 g Flour
7-10 Tbsp Salt
8 small bottled tomatoes (approx. 40 g each)
5 TABLESPOONS grated parmesan cheese
1 Egg
3 TABLESPOONS Milk
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
1 Pot of basil
1 Garlic clove
8 TABLESPOONS Olive oil
30 g Pine nuts
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Basil

Directions

1
Knead fat in flakes, flour, 1-2 tablespoons of water and salt to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime clean and wash the tomatoes. Whisk 3 tablespoons parmesan, egg and milk. Season with salt, pepper and dried herbs.
2
For the dip, wash and puree basil. Peel garlic and press it through a garlic press. Mix basil, garlic, 2 tablespoons parmesan and olive oil. Season with salt and pepper. Roll out the dough on a floured work surface to about 8 circles (about 8 cm Ø). Place in greased tartlet cups (8 cm Ø) sprinkled with breadcrumbs. Press the dough carefully and prick the base. Put one tomato in each. Spread the whisked egg on top. Sprinkle with pine nuts.
3
Press the dough carefully and prick the base. Put one tomato in each. Spread the whisked egg on top. Sprinkle with pine nuts. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Add dip. Serve garnished with basil