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Tomato and arugula tart

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Ingredients for 1 servings:

  • 200 g flour
  • 4 eggs
  • 120 g Parmesan
  • 100 g butter
  • salt and pepper
  • 1 pinch of nutmeg
  • 8 tomatoes, sliced
  • 150 ml cream
  • 100 ml sour cream
  • 1 bunch arugula

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the dough from 70g of Parmesan cheese, butter, flour, one egg white, and a pinch of salt. Wrap in aluminum foil and chill for 30 minutes. Slice the tomatoes. Whisk 3 eggs and 1 egg yolk, then mix with the cream, sour cream, and 50g of Parmesan cheese. Season with salt, pepper, and nutmeg. Roll out the dough, place it on a baking sheet lined with baking paper, and form a raised edge. Place the tomato slices and arugula leaves on top and pour over the beaten eggs. Bake in a preheated oven at 200°C for about 35 minutes. Turn off the oven and let the tart rest for 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato and arugula tart

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