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.
