Ingredients
-
250 g plain flour
-
125 gr butter
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1 egg yolks
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3g salt
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50 ml water
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750 g tomatoes
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3 tbsps dijon mustard
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3 tbsps bread crumbs
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50 gr parmesan
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50gr blue cheese
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1 tbsp oregano
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1 tbsp basil
Directions
Steps
1
Done
|
Prepare your mise en place |
2
Done
|
Prepare the shortcrust pastry. |
3
Done
|
Once you reached this consistency, add the yolk, the water and the salt. Again using your fingers combine everything. start working the dough to combine everything and incorporate the liquids and the dry ingredients. |
4
Done
|
Once everything is well combined, form a ball, wrap in in film and let it rest in the fridge for about an hour. |
5
Done
|
In the meantime get all the filling ingredients ready. |
6
Done
|
Get a quiche mold. Those you can usually remove the bottom wich makes the process simpler but if you do not have one any roung 20-23 cm diameter dish with low sides will do. |
7
Done
|
Get the dough out of the fridge. In a floured surface open it with a rolling pin. |
8
Done
|
At this point pre-heat your oven at 180 degrees Celsius or 370 Farenheit |
9
Done
|
Arrange the sliced tomatoes to create a layer as even as possible |
10
Done
|
Sprinkle the chopped blue cheese all around the tomatoes |
11
Done
|
Sprinkle the shredded parmesan cheese and the dried herbs. |
12
Done
|
Drizzle olive oil over the mix |
13
Done
|
Put you tarte in the preheted oven for about half an hour. |
14
Done
|
Once it is cooked take it out of the oven and let it rest for some minutes to let it get firmer and make removal from the dish safer. |