Creamy tomato tart

Creamy tomato tart

Total: 2 hr 15 min. | Active: 30 min.
Nutritional value / piece: 307 kcal
, Fat: 21 g
, Carbohydrate: 22 g
, Protein: 7 g


9 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pastry dough

150 g light spelt flour
75 g wholemeal PureSpelt flour
½ tsp salt
75 g butter, cut into pieces, cold
¾ dl water


9 vine-ripened tomatoes
½ tsp salt
a little pepper
9 slices bacon
200 g crème fraîche
½ tbsp olive oil
2 tbsp basil, finely chopped
¼ tsp salt
a little pepper
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How it's done

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Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.

On a lightly floured surface, roll out the dough into a square (approx. 30 x 30 cm), place on a baking tray lined with baking paper, fold the edges in approx. 2 cm all the way around.


Slice a lid approx. 2 cm thick off the top of each tomato, scoop out the tomato flesh with a spoon. Season the inside of the tomatoes, wrap each in a rasher of bacon, set aside the lids. Combine the crème fraîche, oil and basil, season, spread over the pastry base. Place the tomatoes on top.

To bake

30 mins. in the lower half of an oven preheated to 200°C. Place the lids on top of the tomatoes and bake for a further 15 mins. Remove from the oven, allow to cool slightly and serve lukewarm.

Good to know
Tip: Drizzle 2 tbsp of aged balsamic vinegar over the tomatoes.

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