Cheese and tomato tart

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 250 g Puff or flaky pastry (pâte feuilletée)
• 2 1 kg tomato
• 3 fine (or table) salt
• 4 100 g cream cheese
• 5 pepper
• 6 3 tablespoons olive oil
• Total weight: 1,395 grams

Times:

Preparation	Resting	Cooking	Start to finish
29 min.	30 min.	45 min.	1 hour 44 min.

Step by step recipe

1	Preheat the oven to 430°F (220°C) Line a 10-inch (26 cm) tart tin or mould with puff pastry, then place a second tin the same diameter on top of the pastry to prevent it puffing up during baking.
2	Bake in the middle of the oven for 15 minutes, to just precook. Remove the top baking tin and leave the pastry to cool in its tin. Turn the oven down to 410°F (210°C).
3	Meanwhile, Prepare 1 kg tomatoes, choosing different colours if possible to make your tart attractive.
4	Slice the tomatoes and sprinkle with fine salt on both sides. Lay the slices on a wire rack. Leave for 30 minutes.
5	Spread 100 g cream cheese in a thin layer in the pastry case once it as cooled. Pepper generously.
6	Arrange the tomato slices on top.
7	Brush the tomatoes with a little olive oil.
8	Bake low in the oven for about 30 minutes.
9	Enjoy warm or cold.

Remarks

Using several varieties of tomatoes with different colours and flavours is easy in summer. This will give you a superb and delicious tart. But of course, if you can only use one type of tomato, this will still work well.
After cooking, you can brush the tart with olive oil a second time to give it an attractive shine.
If you don't have a second tart tin, you can use the classic method of filling the tart case with ceramic baking beans or lentils instead.

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