Esta tarte de tomate é a celebração perfeita do verão num prato. A base rústica de farinha de centeio complementa a doçura dos tomates maduros, enquanto o recheio cremoso une todos os sabores de forma harmoniosa. É uma opção maravilhosa para um almoço leve, um piquenique ou como uma entrada elegante para um jantar.
Ingredientes
- Massa:
- 80 gramas de farinha de centeio
- 100 gramas de farinha de trigo
- 60 gramas de manteiga gelada
- pitada de sal
- 5-6 colheres de sopa de leite de manteiga
- Recheio:
- 700 gramas de tomates vermelhos e amarelos
- 300 ml de natas
- 2 ovos
- 2 colheres de sopa de ervas secas (orégano, manjericão, hortelã)
- pitada de sal
- 1 colher de chá de noz-moscada
Preparação
- Amasse a farinha com manteiga até que a manteiga esteja igualmente misturada com farinha sem grandes pedaços de manteiga.
- Adicione o buttermilk para amassar a massa uniformizada. Não o prolongue, muito calor emitido pelas mãos pode estragar a massa quebrada.
- Coloque-o no frigorífico por um mínimo de 30 min.
- Enquanto isso, lave os tomates, corte-os e coloque em uma peneira para remover o excesso de líquido. Bata os ovos, adicione o creme, sal, noz-moscada e ervas.
- Retire a massa da geladeira, estenda, coloque na assadeira.
- Asse 15 min em forno pré-aquecido em 180 graus C.
- Retire do forno, despeje mais de metade dos ovos e mistura de creme, coloque os tomates e despeje os ovos e o creme restantes.
- Continue a assar cerca de 25 min.
Fancy a slice of savoury sunshine? Here’s the recipe in English.
Tomato Tart
This beautiful Tomato Tart is the essence of summer cooking, showcasing ripe, juicy tomatoes in a rich, creamy custard. The homemade pastry, made with a blend of rye and plain flour, provides a wonderfully rustic and slightly nutty base that beautifully complements the sweetness of the tomatoes. It’s a perfect dish for a light lunch, a picnic, or as an elegant starter for a dinner party.
The key to a perfect tart lies in a few simple techniques. Using buttermilk in the pastry creates a wonderfully tender crust with a subtle tang. It’s also crucial to slice and drain the tomatoes before adding them to the tart; this step draws out excess water and concentrates their flavour, preventing a soggy bottom. Pre-baking the pastry case, known as blind baking, ensures the base stays crisp.
Feel free to get creative with this recipe. For a tangy kick, crumble some feta or goat cheese over the tomatoes before the final bake. Fresh herbs like thyme or rosemary can be used instead of dried for a more fragrant result. For a different flavour base, you could spread a thin layer of Dijon mustard or pesto over the pastry before adding the filling.
Ingredients
- For the pastry:
- 80g rye flour
- 100g plain flour
- 60g cold butter, cubed
- Pinch of salt
- 5-6 tbsp buttermilk
- For the filling:
- 700g red and yellow tomatoes
- 300ml double cream
- 2 large eggs
- 2 tbsp dried herbs (e.g., oregano, basil, mint)
- Pinch of salt
- 1 tsp ground nutmeg
Method
- To make the pastry, rub the cold butter into the two flours with your fingertips until the mixture resembles fine breadcrumbs.
- Add the buttermilk and quickly bring it together to form a smooth dough. Do not overwork it, as the heat from your hands can spoil shortcrust pastry.
- Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
- Meanwhile, wash and slice the tomatoes. Place them in a colander and sprinkle with a little salt to help draw out excess liquid. In a separate bowl, whisk the eggs, then add the cream, salt, nutmeg, and dried herbs.
- Remove the pastry from the fridge. On a lightly floured surface, roll it out and use it to line a tart tin.
- Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Blind bake the pastry case for 15 minutes.
- Remove the tart case from the oven. Pour in just over half of the egg and cream mixture. Arrange the drained tomato slices on top, then pour over the remaining egg and cream mixture.
- Return to the oven and bake for a further 25 minutes, or until the filling is set and golden.