John Myers
Contents
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Ingredients
dough
- 150 g Flour
- 2 tbsp Frisich cheese
- 1 Egg
- 70 g Butter
- 1 pinch Salt
- 250 g Cream curd
- 4 Eggs
- 150 g Finely grated Parmesan
- Nutmeg, freshly grated
- Salt
- Black pepper from the mill
- Espelette pepper
Basil and lemon oil
- 1 pot Basil
- 1 Lemon, the juice
- 1 Clove of garlic
- 2 tsp Honey
- 50 ml Olive oil
- Salt
- Black pepper from the mill
Otherwise
- 250 g Colorful tomatoes
Instructions
dough
- Put the flour together with the egg, cream cheese, a pinch of salt and a little Espelette pepper in a bowl. Add the butter in flakes and quickly work everything by hand into a smooth dough.
- Roll out the dough thinly between two cut freezer bags and then fit it into the tart pan, cut off any excess edges. Place the tart pan with the batter in the refrigerator for 30 minutes.
Covering
- Mix the quark with the Parmesan and eggs to a smooth mass and season with salt, pepper and nutmeg.
Basil and lemon oil
- Pluck the leaves from the basil and place in a tall container. Add the clove of garlic, honey and lemon juice as well as the olive oil and then puree everything finely with the hand blender. Season to taste with salt and pepper and, if necessary, with a little lemon juice.
Completion and finish
- Take the tart pan out of the refrigerator and prick the pastry base several times with a fork and spread the topping on it and then bake in the oven preheated to 180 degrees for about 40 - 45 minutes.
- In the meantime, cut the tomatoes into slices. Take the tart out of the oven, portion it, then pour the tomato slices over it and drizzle with the basil-lemon oil.
Note
- The tart can be enjoyed both cold and warm.
Nutrition
Serving: 100gCalories: 301kcalCarbohydrates: 26.4gProtein: 8.8gFat: 17.8g
