Tomato tart

Tomato tart

Tomato tart tastes like vacation. With our quick recipe, you’re guaranteed to make this summery tart.  The mascarpone makes the filling particularly creamy.

INGREDIENTS (For a 28 cm tart tin)

FOR THE DOUGH

250 g wheat flour (type 405)
¼ tsp baking powder
¼ tsp salt
¼ tsp paprika powder (sweet)
125 g butter
3 tbsp water

FOR THE FILLING

250 g mascarpone
4 eggs (size M)
2 tsp olive oil
100 g Gouda
100 g Parmesan
2 pinches of salt
A little black pepper
250 g mixed cocktail tomatoes

ALSO

A little butter for the tin
A little flour for the tin
A little flour for working

PREPARATION

Step 1
For the dough, mix the flour with the baking powder, salt and paprika powder in a bowl. Add the butter in small pieces and rub into crumbs with your hands. Add the water and knead everything into a compact dough.  Wrap the dough in cling film and refrigerate for 30 minutes.

Step 2
Preheat the oven to 190 degrees top/bottom heat (fan oven: 170 degrees). Grease a tart pan (⌀ 28 cm) with a scalloped edge and dust with flour. Allow the dough to reach room temperature and roll it out on a lightly floured work surface into a circle about 32 cm in size (about 2.5-3 mm thick).

Step 3
Place the dough in the tart pan, press down lightly and cut off the excess edge with a knife. Prick the dough several times with a fork. Place baking paper on the dough and weigh it down with pulses. Pre-bake the tart base in the preheated oven for about 10 minutes. Remove the baking paper with the pulses and bake for another 5 minutes. Allow the baked base to cool briefly.

Step 4
In the meantime, for the filling, stir the mascarpone with eggs and olive oil until smooth.  Grate the Gouda and Parmesan and add. Season the mixture with salt and pepper.