Tomato tart with cream cheese

Tomato tart with cream cheese

Total: 30 min. | Active: 10 min.
vegetarian
Nutritional value / person: 536 kcal
, Fat: 41 g
, Carbohydrate: 33 g
, Protein: 9 g

Ingredients

4 person

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
150 g cream cheese with pepper
1 tbsp water
750 g different coloured cherry tomatoes

To bake

¼ tsp salt
2 tbsp olive oil
½ bunch basil, finely chopped
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How it's done

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Tart

Roll out the pastry, place on a baking tray lined with baking paper, prick firmly with a fork. Cut off approx. 1 cm all the way around. Brush the edges of the pastry with a little water, place the pastry strips on top, press down gently. Combine the cream cheese and water, brush the pastry with the mixture. Top with the cherry tomatoes.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C, remove and season with salt. Mix the oil and basil, drizzle over the top.

Good to know
Tip: Mix 1 tsp of dried rosemary into the cream cheese.

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