John Myers
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Tomato Tart with Cheese Crust
The perfect tomato tart with cheese crust recipe with a picture and simple step-by-step instructions.
Covering
- 250 g Small, colorful tomatoes
- 1 bunch Spring onions
- 2 tbsp Olive oil
- 1 tsp Honey
- 1 tsp Thyme freeze dried
- Black pepper from the mill
- Salt
Cheese base
- 160 g Butter
- 180 g Flour
- 160 g Freshly grated Emmental
- 1 tbsp Thyme freeze dried
- 1 tsp Salt
Covering
- Mix the olive oil with the honey and thyme. Cut the spring onions into rings and halve the tomatoes and add both to the olive oil and mix well, season with salt and pepper and let it steep a little.
Cheese base
- Melt the butter and let it cool down a bit. Mix the flour with the thyme, the salt and the cheese, add the melted butter and knead everything well by hand.
Assembly and finish
- Now press the dough into a square tart pan (20 cm), pulling up the edge well, distribute the filling on top and bake on the middle rack in the oven at 200 degrees for 30 – 45 minutes.
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