For the crust
2 1/4 cups all-purpose flour (210 g)
1/2 cup cold unsalted butter, cut into small pieces (100 g)
1 large egg
1/2 teaspoon salt
Coffee beans or other small objects to hold the crust in place
For the filling
4 ripe tomatoes, small
3/4 cup grated cheddar cheese (80 g)
1/2 cup croutons from bread of your choice
2 tablespoons fresh parsley leaves or 1 tablespoon dried parsley
1 teaspoon cayenne pepper or to taste
2 tablespoons unsalted butter, softened
1 egg
1 yolk
2/3 cup heavy cream (160 ml)
6 black olives
Pumpkin seeds or other seasonings to taste
Salt and black pepper to taste
For the crust
2 1/4 cups all-purpose flour (210 g)
1/2 cup cold unsalted butter, cut into small pieces (100 g)
1 large egg
1/2 teaspoon salt
Coffee beans or other small objects to hold the crust in place
For the filling
4 ripe tomatoes, small
3/4 cup grated cheddar cheese (80 g)
1/2 cup croutons from bread of your choice
2 tablespoons fresh parsley leaves or 1 tablespoon dried parsley
1 teaspoon cayenne pepper or to taste
2 tablespoons unsalted butter, softened
1 egg
1 yolk
2/3 cup heavy cream (160 ml)
6 black olives
Pumpkin seeds or other seasonings to taste
Salt and black pepper to taste
Mix the crust: combine flour and cold butter in a bowl, using your fingertips to form a crumbly mixture
Add the egg and salt and mix until a dough forms
Refrigerate for 30 minutes, wrapped in plastic wrap
Use a rolling pin to roll out the dough on a floured surface, then transfer it to a removable-bottom tart pan with a diameter of 21 cm or a refrigerator
Cover the crust with coffee beans or other small objects to hold it in place
Bake in a preheated oven at 200°C for 20 minutes
Remove from the oven and remove the coffee beans
Mix the filling: cut the tomatoes in half lengthwise, then scoop out the seeds with a spoon
Season the tomatoes with salt
Mix together the cheese, croutons, parsley, cayenne pepper, and pumpkin seeds
Stuff this mixture into the tomato halves
Place the tomatoes on top of the crust and distribute small pieces of butter around them
Mix well the egg yolk with heavy cream, salt, black pepper, and pumpkin seeds
Pour this mixture into the tart pan, surrounding the tomatoes
Bake in a preheated oven at 180°C for 30 minutes or until the cream is set
Do not overbake
Serve warm
Calories per serving: 528
