Tomato Pot Tart

For the tomato pot tart, first grease a tart pan.

Knead flour, butter and salt until crumbly. Then add the remaining ingredients and knead. Roll out and line the tart pan with it. Let rest in the refrigerator for half an hour.

While the dough is resting, prepare the fillings. For the tomato filling, grate the Parmesan and finely puree all the ingredients.

For the curd filling, finely grate the Parmesan. Peel and finely chop the garlic and onion. Roast the pine nuts without fat until they are fragrant. Then chop them coarsely. Heat the olive oil and sauté the onion and garlic in it. Allow to cool briefly. Mix with all other ingredients.

Preheat the oven to 180 °C top/bottom heat. Blind bake the tart dough for about 15 minutes.

Spread the curd filling on the dough and put it in the oven again for half an hour. Then spread the tomato filling on top and finish baking the tomato pot tart for 5-10 minutes.

Preparation Tip:

The tomato pot tart is best served with salad.

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