- 250 g flour
- pinch of salt
- 150 g cold butter
- 1 egg
- 80 g grated emilgrana or parmesan cheese
- 200 g goat cheese
- 1 egg
- 8 cherry tomatoes
- 1 mozarella
- 100 g cream
- 1 garlic clove
- bunch mint
- bunch basil
- bunch flat leaves parsley
- olive oil
DOUGH: Sift together the flours, sugar and salt. Cut in the butter, mix together until you get a rough, sandy texture with small chunks of butter throughout. Add cheese, egg and mix, if the dough doesn’t come together add some cold water. Refrigerate for 30 minutes.
I used for my 23 cm baking tray 2/3 of the dough, you can bake the rest as well in small molds. Prick the base all over with fork and chill for 30 minutes. The dough goes into the oven for 15 minutes – until the crust is slightly browned, 180 degrees.
Whisk the egg with cream and some salt and pepper. Spread the cheese all over the crust, in the middle put tomatoes and pour evenly the egg mixture over the tart. Bake for 30 minutes until it’s all set and light golden.
Blend herbs with garlic, some olive oil salt and pepper.
Serve warm with salsa and fresh herb to garnish.
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