Tomato Tartlets

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 3
PREP TIME
1 30 mins
COOK TIME
25 mins
TOTAL TIME
55 mins

Ingredients

Servings: 8
  • 300 g Flour
  • 150 g cold butter
  • 3 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 400 g cherry tomatoes
  • 7-8 Stem(s) Thyme
  • 150 g Whipped cream
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Knead flour, butter in pieces, 1 egg, 1-2 tablespoons cold water and 1 pinch of salt first with the dough hooks, then with your hands until smooth. Chill for about 30 minutes.

  2. 2

    Wash the tomatoes and thyme. Cut the tomatoes in half. Chop the thyme finely. Mix 2 eggs, thyme and cream. Season with salt, pepper and nutmeg.

  3. 3

    Grease 8 tartlet cups (each approx. 10 cm Ø) and dust with flour. Roll out the dough 2-3 mm thin on a little flour. Cut out 8 circles (each approx. 12 cm Ø). Line the tartlet cups with them. Press the dough on the edge.

  4. 4

    Prick the bottom several times with a fork.

  5. 5

    Arrange the tomatoes in the moulds. Pour egg cream over them. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 25-30 minutes. Remove the tartlettes and carefully remove them from the tartlets.