Recipe of the Day: Cheese and Tomato Tart

Everything you’ll need to make this delicious Cheese and Tomato Tart

For the Dough:

For the Filling:

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.