Everything you’ll need to make this delicious Cheese and Tomato Tart
For the Dough:
- 200 g all-purpose flour
- 125 g very cold butter
- 1/4 tsp salt
- 3 ml cold water (2 tbsp)
- A few drops of vinegar
For the Filling:
- 200 g fresh cream cheese
- 100 g mixed grated cheeses
- 1 egg
- 2 firm tomatoes
- Salt and pepper
- A few basil or oregano leaves
Instructions
For the Dough:
- Place the flour on your work surface, then add the salt.
- Cut the cold butter into small cubes and add it to the flour.
- Using two knives, cut through the butter and flour quickly so that each piece of butter is coated with flour.
- Once the butter is reduced to small lentil-sized pieces, add the cold water and vinegar.
- Mix gently with the knives until the flour is slightly moistened. Use your hands to bring the dough together without kneading too much.
- Wrap the dough in plastic wrap, flatten it slightly, and refrigerate for at least 30 minutes.
- Preheat your oven to 190°C (375°F) on a convection setting.
- Line a shallow baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to a thin, round sheet, about 35 cm in diameter and 3-4 mm thick.
- Dust off any excess flour with a pastry brush.
- Transfer the rolled dough onto the baking sheet by loosely rolling it around the rolling pin.
For the Filling:
- Slice the tomatoes and place them in a bowl. Add a little salt and toss to release their juices. Set aside, then pat them dry with paper towels.
- In a separate bowl, soften the cream cheese with a spatula.
- Add the egg and some pepper, stirring to combine.
- Fold in the grated cheeses and fresh herbs like basil or oregano.
- Spread the cheese filling in the center of the dough, leaving a 4-5 cm border around the edges.
- Lay the dried tomato slices on top of the cheese filling.
- Fold the excess dough over the filling, partially covering the edges of the tomatoes.
- Brush the exposed edges of the dough with a beaten egg or just egg white.
- Bake in the preheated oven for 30-35 minutes, until golden and crisp.
- Let the tart cool slightly for 15 minutes to firm up before serving.
- Garnish the cheese and tomato tart with fresh herbs and serve.
Enjoy!
Source: Argiro Barbarigou
