Looking a bit outside my usual baking-box I would like to present you today this juicy tomato tarte with an extra taste of basil.
I hope you like it and try it yourself.
For the base:
250 gr. flour all-purpose
125 gr. butter (cold)
1 tbsp. salt
2 – 3 tbsp. cold water
For the filling:
3-4 tomatoes (big, sliced)
150 gr. quark (40% fat)
350 gr. Emmentaler (grated)
1 bundle basil (chopped)
pepper and salt
A bit butter and flour for the pan
Baking paper and lentils for the blind-baking
Tarte form pan (or springform pan) 10 ¼“
Pre-heated oven at 390°F/200°C (top bottom heat)
In a bowl knead the flour, the butter, egg and salt with the cold water quickly until you have your short pastry. Foil it and let it rest in the fridge for two hours – or over night.
After the rest period pre-heat the oven at 390°F/200°C. Butter and flour the pan and roll out your short pastry until it suits into the pan. Blind-bake the short pastry for the first 15 minutes together with the baking paper and lentils and another 10 minutes without.
Meanwhile wash and slice your tomatoes.
In a bowl whisk the eggs until really foamy. Add cheese and quark and fold in the basil with a spatula. Now add pepper and salt (plus your favorite flavors like oregano f.e.) at your pleasure.
First layer are some slices of tomato, then the filling and on top another layer of tomato.
Put it all back into the oven at same heat for another 40 minutes.
After the baking time let it rest until it is cooled down so the tarte becomes firm.
I hope you like the recipe and try it on your own.