This is a simple tarte that works fine as a lunch offer or for 3 to 4 people with a glass of red wine in the evening. The tarte needs to set for a while before you serve it. Add a mixed salad and you have a full meal.
I am waiting that more then 2 or 3 tomatoes are ripen on my vines in the backyard. I am still eating the ones from the market. But the season is earlier this year, so I hope to have an abundance of different tomatoes soon.
I bought a fresh shortcrust pastry dough and that serves time. In many recipes the filling is placed on the raw dough. Often you will have a soggy bottom of the tarte this way. I mostly give the dough in the pie form 8-10 min with baking cereamic beans in the oven. This is especially important when you have a rather wet filling. And tomatoes are a rather wet filling!
recipe for 4:
250 g shortcrust pastry
4 tomatoes
2 spring onions
2 stalks fresh time
1 bunch of basil
2 mozzarella balls
1 tbsp olive oil
butter for the baking dish
200 g creme fraiche
2 eggs
2 tbsp whole grain mustard
1 tsp dried oregano
salt and pepp
chili salt
Preheat the oven 180 C
Place the dough in the baking dish and prick some holes in with a fork.
Put in some baking paper and place the ceramic beans on top, bake for 7 min.
Get it out of the oven and set aside.
Chop herbs, tomatoes and 1 mozzarella ball, season with salt, oregano and pepper.
Mix eggs, mustard and creme fraiche together and pour it over the tomato mix and carefully mix ith though.
Pour that into the baking dish and cut the second mozzarella in slices and place that on top. Season with pepper and chili salt.
Bake for 45 min.
Let it rest for 15 min outside before you cut it.
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