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Easy tomato tart
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, fine grater, mandoline, cutting board, knife, baking dish, bowl (small), baking sheet, parchment paper, paper towels
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How-To Videos
How to preserve fresh herbs
How to cut tomatoes
Shortcut puff pastry
How to halve cherry tomatoes
Nutrition per serving
Step 1/ 3
- ½ clove garlic
- 225 g mixed tomatoes
- salt
- oven
- fine grater
- mandoline
- cutting board
- knife
- baking dish
Preheat the oven to 200°C/400ºF. Finely chop or grate the garlic. Slice larger tomatoes very thinly using a vegetable slicer, if you have one. Cut cherry tomatoes in half. Place in a baking dish, salt, and let stand for about 10 min to release some of the liquid.
Step 2/ 3
- 1 tbsp grainy mustard
- 1 tbsp crème fraîche
- ½ sheet puff pastry sheet
- bowl (small)
- baking sheet
- parchment paper
- paper towels
Mix mustard, crème fraîche, and garlic in a small bowl. If necessary, line a baking tray with baking paper, then roll out the puff pastry on it. Poke a few holes in the center of the dough with a fork. Spread on the mustard mixture in a thin layer. Dab the tomatoes with kitchen paper and spread them out on the pastry. Leave a margin of about 1 cm.
Step 3/ 3
- olive oil
- 1½ sprigs thyme
- pepper
- sugar
Drizzle with olive oil. Season with pepper and a little sugar. Pluck the thyme from the stems and sprinkle on the tart. Fold the edges of the puff pastry and press lightly at the corners. Place in the preheated oven and bake for about 20-25 minutes at 200°C/400ºF until the edges are golden brown. Remove from oven, slice, and enjoy warm or at room temperature. Garnish with more fresh thyme if desired. Enjoy!
Enjoy your meal!
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