Tomato Tart with Cream Cheese

Tomato Tart with Cream Cheese

60 min
Medium
1 serv.
409 g / 1 serv.

Rating

Average rating:—

Description

Savory whole wheat tart with a creamy cheese filling and baked tomatoes.

  1. Cut cold butter into cubes and rub with whole wheat flour, salt, flax seeds and dried basil until crumbly.
  2. Add cold water and knead into a firm dough. Shape into a ball, wrap in plastic and refrigerate for 15 minutes.
  3. Preheat the oven to 180°C (350°F).
  4. Roll the dough into a 3-4 mm thick circle and place into a small baking dish, forming the edges. Prick the bottom with a fork.
  5. Bake the base for 10-12 minutes until lightly golden, then remove and cool slightly.
  6. Mix cream cheese with heavy cream until smooth and creamy. Season with salt and pepper.
  7. Slice the tomatoes into rounds or wedges.
  8. Spread the cheese mixture over the tart base and smooth it out.
  9. Arrange the sliced tomatoes on top, pressing them slightly into the filling.
  10. Drizzle with olive oil and bake for another 20-25 minutes until the tomatoes are soft and lightly browned.
  11. Remove from the oven, cool slightly and top with fresh arugula. Serve warm.
678
166 kcal / 100 g
kcal
12.3 g
3.0 g / 100 g
Protein
39.1 g
9.6 g / 100 g
Carbohydrates
53.2 g
13.0 g / 100 g
Fats