Tomato Tart

Tomato Tart

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


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.
Top Tip

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.


Cold butter
100 g
Wheat flour
150 g
Fine salt
1 tsp
White cheese blocks
100 g
100 ml
Small Crushed garlic clove
Chopped Fresh oregano Leaves
2 tbsp
Cherry tomatoes (Cut In Half Pieces)
350 g
Iceberg lettuce (Torn In Coarse Pieces)
Pitted Black olives
50 g
Spring onions (In Slanted Pieces)
1/4 ¼ tsp
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