Fast and easy brunch, lunch or dinner. You know already how much I love salty tarts, and this one turned in one of my allied last months. Since I did this one I tried different options of fillings, but cherry tomato is specially delicious and looks so good on the table once baked, don't you think so? It’s amazing what a little Dijon mustard gives to the dishes, you can add as much or as less as you want, it depends of your taste, but preferably add at least a teaspoon.
Cherry Tomato Tart
makes a 22 cm round mold
For the pastry:
For the instrucctions for the pastry you can check here.
Preheat the oven to 180ºC.
Beat the egg, add the milk, the yogurt and the mustard until smooth add the salt and the thyme and fill the tart with the mixture. Top with the cherry tomatoes.
Bake for 30 minutes or until golden en curd. Remove form the oven and let it cool few minutes before serving. You can serve warm or cold. You can top with some fresh basilicum and more thyme.
For the pastry:
100 g butter cold and cubed
150 g all-purpouse flour
1/2 teaspoon salt
a pinch of black peper
1 large egg
For the filling:
1 large egg
150 g all-purpouse flour
1/2 teaspoon salt
a pinch of black peper
1 large egg
For the filling:
1 large egg
4 tablespoons greek yogurt
30 ml whole milk
1 or 2 teaspoon Dijon mustard (I put 2)
salt and pepper
fresh thyme
500 g cherry tomatoFor the instrucctions for the pastry you can check here.
Preheat the oven to 180ºC.
Beat the egg, add the milk, the yogurt and the mustard until smooth add the salt and the thyme and fill the tart with the mixture. Top with the cherry tomatoes.
Bake for 30 minutes or until golden en curd. Remove form the oven and let it cool few minutes before serving. You can serve warm or cold. You can top with some fresh basilicum and more thyme.
Have a nice week ♥
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