Layer the cheese and olives with the sliced tomato, I could’ve/should’ve/would’ve sliced those thinner, right?ĭust with a 1/8 teaspoon white pepper, a sprinkle of kosher salt, remember there are salty-brine-y olives in there so don’t overdo it with the salt. Top with just a little of the mozzarella. Scatter the chopped olives over the dijon. An offset spatula or back of a spoon will work here. Once the shell has cooled, thinly spread some Dijon mustard all over the bottom. Lastly, grate 1 and 1/2 cups of Mozzarella and 1/2 cup of Parmesan. Roll the basil tight and slice it into thin ribbons. Smash, peel and mince 4 cloves of garlic. Roughly chop a handful of Kalamata olives. Lay them all out on a couple layers of paper towel, and if you have the time try to separate the gooey stuff from the tomato… you don’t want that in your tart. I sliced 5, which may have been a bit over kill however I picked out my favorite juicy slices and saving the unused ones for pico! In other words, you really only need 3 to 4. While the tart is baking and cooling, slice a lot of Roma tomatoes. So surprising, so delicious you won’t want to leave them out! Even if you don’t like olives… TRY IT! The two most surprising ingredients to me are the Dijon mustard and the olives. Here is all the goodies that will be jammed packed into the tart. Remove the foil and beans, and let cool completely for 1 to 2 hours. Just pop the tart onto a rimmed baking sheet (because of the whole false-bottom-pan thing) and slide it into a preheated 450° oven for 8-10 minutes. I did have some pie weights somewhere around this place but couldn’t find them. I use my rolling pin and roll it over the top to sever the dough away from the pan.Īnd weigh it down with a little foil and some dried beans. Fit it into the corners and up against the sides. Whether you use my recipe or your own… that’s up to you! My recipe makes two 9 in pies, luckily because the first crust bit the dirt, hard.Īfter the dough rests, roll it out to fit a 9 in tart pan (I just picked my pan up today while shopping for the ingredients)! Then roll it up onto the rolling pin and gently lay it over the pan. Let those calories be her problem, right? Is that mean? Then I packaged the rest up and gave it to my friend, before I lost all self control. To reward myself I had not one, but two slices. The moment I slide this tart out of my oven and the aroma of tomato-basil-mozzarella-baked-pie-crust I swooned. And since most of her recipes don’t give exact measurements, I had to improvise. It’s delicious! This is another one of my Mom’s glorious recipes. This is the tomato tart that ruined my dinner appetite. ➡️Den Teig auf die Tomaten legen und an der Außenseite fest drücken ➡️Die Cherrytomaten Tarte 20 Minuten im vorgeheiztzten Backofen bei 200 Grad goldgelb backen.This rustic Tomato Tart is a great way to use up your garden tomatoes! Homemade pie crust spread with Dijon mustard, chopped olives, sliced fresh tomatoes, herbs and topped with lots of cheese. ➡️eine Tarteform mit Butter einfetten ➡️Angebratene Cherrytomaten in der Form legen. Mit Salz, Pfeffer und Rosmarin würzen. ➡️Backofen auf 200 Grad vorheizen. ➡️Thymian und Aceto di Balsamico Essig hinzufügen und 2 Minuten bei schwacher Hitze reduzieren lassen. ➡️ Tomaten hinzufügen und 5 Minuten anbraten. Blätterteig - 500g Cherrytomaten - 1 El Honig - 20g Butter - 1 TL frischer Thymian - 1 El Balsamico Essig - 1 Stiel Rosmarin - Salz - Pfeffer ➡️ Butter und Honig in einer Pfanne erhitzen und karamellisieren lassen. ➡️ after it has cooled, place burrata on top and sprinkle with balsamic cream 🇩🇪 Cherrytomaten Tarte - ein purer Genuss Zutaten: - 1 Stk. ➡️Place the dough on the tomatoes and press firmly on the outside ➡️Bake the cherry tomato tart for 20 minutes in the preheated oven at 200 degrees until golden. ➡️Grease a tart pan with butter ➡️Place fried cherry tomatoes in the pan. ➡️Add thyme and balsamic vinegar and let reduce for 2 minutes over low heat. Cherry tomato tart - pure pleasure ❤️ Ingredients: - 1 piece of puff pastry - 500g cherry tomatoes - 1 tbsp honey - 20g butter - 1 tsp fresh thyme - 1 tbsp balsamic vinegar - 1 sprig of rosemary - Salt - pepper ➡️ Heat butter and honey in a pan and let caramelize.
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