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Tomatoes tart
Ingredients
Dough:- 80 grams of rye flour
- 100 grams of wheat flour
- 60 grams of cold butter
- pinch of salt
- 5-6 tablespoons of butter milk
- 700 grams of red and yellow tomatoes
- 300 ml of cream
- 2 eggs
- 2 tablespoons of dried herbs (oregano, basil, mint)
- pinch of salt
- 1 teaspoon of nutmeg
Instructions
- Knead flour with butter till the butter is equally mixed with flour without big butter chunks.
- Add buttermilk to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil shortcrust pastry.
- Place it in a fridge for minimum 30 min.
- Meanwhile, wash tomatoes, slice them and place in colander to remove excess of
liquid. Whisk eggs, add cream, salt, nutmeg and herbs.
- Take out the dough from the fridge, roll out, place into baking tray.
- Bake 15 min in preheated oven in 180 C degrees.
- Take out from the oven, pour over half of eggs & cream mixture, arrange tomatoes and pour remaining eggs & cream.
- Continue baking about 25 min.
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