Tomato Tart (traditional method & Thermomix)
Vegetarian Quick
2021-10-27
An ode to summer – and to French simplicity
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Zutaten:
Zubereitung:
**Preparation – traditional method**
1\. If you want to make the puff pastry yourself (do this at least 30 minutes in advance):
Place the flour, butter, water, and salt in the bowl of a food processor (use blade or paddle attachment depending on your machine) and mix briefly until you get a crumbly dough – with large visible chunks of butter remaining. These chunks are essential for creating flaky layers!
Turn the mixture out onto a floured surface and gently form into a ball, without overworking the dough (the butter should remain visible).
Roll out the dough into a rectangle about 4–5 mm thick. Fold the dough in 3 or 4 layers lengthwise and press down firmly to form a thick roll.
Rotate the roll a quarter turn lengthwise and roll out again – not too thin, not too thick. Then roll it up like a snail (escargot shape). Nicely shown in the video mentioned above.
Wrap in cling film or place in a freezer bag and chill in the fridge for at least 30 minutes.
Now the dough can be rolled out as usual. Place the “snail” with the cut side facing up and flatten slightly to form a block. Roll out with a rolling pin, dusting lightly with flour each time you turn it. Work both sides evenly. The dough will gradually become smoother – try not to handle it too much with your hands to keep it cool.
2\. Assemble the tart:
Preheat the oven to 190 °C (top and bottom heat). Place the dough on a piece of parchment paper (no baking pan needed) and spread it with Dijon mustard, leaving a 1 cm border all around. Layer the cheese slices on top.
Cut the tomatoes into medium-thick slices and arrange decoratively over the cheese. Season with salt and pepper and drizzle with a little olive oil.
3\. Bake:
Bake the tart for 25–30 minutes, until the edges are golden and crisp. Serve warm with a green salad – or cold on your next picnic.
1\. If you want to make the puff pastry yourself (do this at least 30 minutes in advance):
Place the flour, butter, water, and salt in the bowl of a food processor (use blade or paddle attachment depending on your machine) and mix briefly until you get a crumbly dough – with large visible chunks of butter remaining. These chunks are essential for creating flaky layers!
Turn the mixture out onto a floured surface and gently form into a ball, without overworking the dough (the butter should remain visible).
Roll out the dough into a rectangle about 4–5 mm thick. Fold the dough in 3 or 4 layers lengthwise and press down firmly to form a thick roll.
Rotate the roll a quarter turn lengthwise and roll out again – not too thin, not too thick. Then roll it up like a snail (escargot shape). Nicely shown in the video mentioned above.
Wrap in cling film or place in a freezer bag and chill in the fridge for at least 30 minutes.
Now the dough can be rolled out as usual. Place the “snail” with the cut side facing up and flatten slightly to form a block. Roll out with a rolling pin, dusting lightly with flour each time you turn it. Work both sides evenly. The dough will gradually become smoother – try not to handle it too much with your hands to keep it cool.
2\. Assemble the tart:
Preheat the oven to 190 °C (top and bottom heat). Place the dough on a piece of parchment paper (no baking pan needed) and spread it with Dijon mustard, leaving a 1 cm border all around. Layer the cheese slices on top.
Cut the tomatoes into medium-thick slices and arrange decoratively over the cheese. Season with salt and pepper and drizzle with a little olive oil.
3\. Bake:
Bake the tart for 25–30 minutes, until the edges are golden and crisp. Serve warm with a green salad – or cold on your next picnic.
THERMOMIX method for puff pastry
Place the flour, frozen butter cubes, ice-cold water, and salt into the Thermomix bowl and
knead for 30 seconds on kneading mode.
Turn the dough out onto a floured surface and gently shape into a ball without overworking it (the butter chunks should stay visible). Roll the dough into a rectangle about 4–5 mm thick. Fold it into 3 or 4 layers lengthwise and press down to create a thick roll. Rotate the dough a quarter turn and roll out again – not too thin, not too thick. Roll into a snail shape. Wrap in cling film or a freezer bag and chill for at least 30 minutes.
Then proceed as described above from step 2.
Place the flour, frozen butter cubes, ice-cold water, and salt into the Thermomix bowl and
knead for 30 seconds on kneading mode.
Turn the dough out onto a floured surface and gently shape into a ball without overworking it (the butter chunks should stay visible). Roll the dough into a rectangle about 4–5 mm thick. Fold it into 3 or 4 layers lengthwise and press down to create a thick roll. Rotate the dough a quarter turn and roll out again – not too thin, not too thick. Roll into a snail shape. Wrap in cling film or a freezer bag and chill for at least 30 minutes.
Then proceed as described above from step 2.
