Ingredients
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 base
Confit
Dressing
To serve
How it's done
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Tart base
Unroll the pastry, prick all over with a fork. Transfer to a baking tray along with the baking paper.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.
Confit
Place the onions and all the other ingredients up to and including the pepper in a pan, cover and simmer for approx. 15 mins., stirring occasionally. Add the balsamic, cover and simmer the confit for approx. 5 mins. until soft, then leave to cool.
Dressing
Combine the mustard, oil, balsamic and salt in a small bowl.
To serve
Spread the cream cheese over the tart base, arrange the cucumber on top. Top with the confit, capers and dill, then drizzle with the dressing.
How-tos
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