Tomato Tart

Tomato Tart

Tart made with cherry tomatoes, white cheese and oregano. Great on the lunch table or in the picnic basket.

Ingredients

Dough

100 g Cold butter
150 g Wheat flour
1 tsp Fine salt
tbsp Water

Fill

100 g White cheese blocks
2 Eggs
100 ml Milk
1 Small Crushed garlic clove
2 tbsp Chopped Fresh oregano Leaves
350 g Cherry tomatoes (Cut In Half Pieces)
litres Iceberg lettuce (Torn In Coarse Pieces)
50 g Pitted Black olives
4 Spring onions (In Slanted Pieces)
1/4 ¼ tsp Salt

Instructions

Step 1

  • Cut the butter into smaller pieces and rub it into the flour until it resembles grated cheese.

Step 2

  • Add salt and water. Quickly make the dough and put it into a springform oven proof dish (about 22 cm in diameter). Leave the dough halfway up the dish side.

Step 3

  • Cover it in the refrigerator for at least 1 hour. Bake the base in the middle of the oven for 15 minutes at 200 °.

Step 4

  • Cut cheese coarsely. Whip eggs, half of the cheese, milk, garlic and oregano together in a small bowl.

Step 5

  • Spread the tomatoes, the rest of the cheese and spring onions in the pre-baked base and pour the egg mixture over.

Step 6

  • Bake in the middle of the oven for 50 minutes at 200 °. Let the tomato dish cool for approximately 10 minutes.

Step 7

  • Mix the salad with olives and spring onions. Sprinkle with salt just before serving.
Enjoy!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

Place the base in the springform mould covered in with a piece of baking paper - this makes it easier to get out and onto a serving dish.

https://www.arlafoods.co.uk/recipes/tomato-tart-with-salad/