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Tomato – olive – tartlets

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Ingredients for 1 servings:

  • 500 g flour
  • 250 g butter
  • 2 eggs
  • 1 tsp salt
  • 150 g cream cheese
  • n. B. Herbs (basil, parsley, chives), fresh, finely chopped
  • 500 g tomatoes, 1 cm thick slices
  • 18 black olives
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a shortcrust pastry from the dough ingredients and let it rest in the refrigerator for at least 30 minutes. Beat the cream cheese with the egg and herbs until creamy. Roll out the dough (0.5 cm) and cut out circles (11 cm in diameter). Spread with the cream, top each with a tomato slice and an olive. Season with salt and pepper. Bake for 20 minutes at 200°C (convection oven). Serve hot or cold. Tip: Instead of fresh herbs, you can also use herb cream cheese. The cream cheese or the topping can also be refined with pesto.

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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.

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