Description
This summer tomato tart combines a buttery, cream cheese crust with juicy tomatoes, fresh herbs, and a hint of cheese, making it a delightful appetizer or light meal.
Ingredients
Units
Scale
- 4 tbsp (55 g) butter
- 2 oz (55 g) cream cheese
- 1/4 cup (60 ml) heavy cream
- 1 tsp salt
- 3/4 cup (100 g) all-purpose flour
- 3 medium-sized tomatoes
- Fresh basil leaves
- Fresh thyme
- Cottage cheese
- Olive oil
- Grated Parmesan cheese
Instructions
- In a mixing bowl, combine 1.9 oz (55 g) butter with 1.9 oz (55 g) cream cheese until smooth.
- Add 1/4 cup (60 ml) heavy cream and mix well.
- Gradually add 100 g all-purpose flour and 1 tsp salt, kneading only until the dough forms a soft ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your tart pan.
- Transfer the dough to the tart pan, trimming any excess.
- Slice 3 medium-sized tomatoes and arrange them over the dough.
- Sprinkle fresh basil leaves and thyme over the tomatoes.
- Add dollops of cottage cheese evenly over the tart.
- Drizzle with olive oil and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the tomatoes are roasted.
- Let the tart cool slightly before serving.
Notes
- For best results, use ripe summer tomatoes for maximum flavor.
- The dough can be made ahead and refrigerated overnight.
- Serve warm or at room temperature.
- This tart pairs well with a light salad or a glass of chilled white wine.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 45