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Tomato Tart

Category: Side Dishes, Tomatoes

 Ingredients List

  • For Dough:
  • 300 g of flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp saleratus
  • lukewarm water to a soft dough
  • Filling:
  • 500g cherry tomatoes
  • 2 cloves of garlic
  • salt and pepper to taste
  • 2-3 tablespoons olive oil
  • fresh basil leaves, rosemary
  • Bechamel sauce:
  • '25 Oil
  • '25 Flour
  • 300 ml hot milk
  • salt and nutmeg to taste
  • 100g grated hard cheese flavor


* Mix the flour with the salt both raising agent. Gradually add cold water while kneading smooth, soft dough. The dough should be elastic and not sticky. Wrap in plastic wrap and let it relax for 15 minutes.

* Apply form of pie or a small baking dish with butter and sprinkle with flour. Roll dough into a circle slightly larger than the shape. Place it inside edge and form the sides of the form. Pierce with a fork and bake the base to pale pink in preheated 180 * oven for about 10 minutes.

* Heat the olive oil. Domatchetata Cut in halves and leave the smaller goals. Fry them for a few minutes, add the chopped garlic and season with salt and pepper.

* For bechamel fry the flour in the butter and pour the hot milk all at once. Stir vigorously and season with salt and nutmeg. Finally add the grated cheese.

* Pour tomatoes on a lightly baked pad. Shred the basil leaves and rosemary and sprinkle them on top. You can use other spices to your liking.
* Pour the béchamel over the tomatoes and spread it evenly with a spoon. Bake the tart in a preheated over at 180 * oven for another 15-20 minutes or until a delicious golden crust. Serve slightly warm with cold white wine. Cheers!

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