Tomato tart recipe

Dear readers, this cake is a delight, perfect to serve as an appetizer, part of a brunch or in the afternoon with a coffee, it is super easy and you will surely love it. Also, if you want you can turn it into a very versatile tart with assorted vegetables, use your imagination!

I hope you enjoy it and thank your cook today.

tomato pie

Mass:

• 1 cup of flour
• ¼ cup butter
• 1 egg
• 2 teaspoons of cold water
• ½ teaspoon salt

Filling

• 5 medium tomatoes
• 2 tablespoons of olive oil
• 1 teaspoon salt or to taste
• ½ teaspoon pepper
• ½ cup of mozzarella cheese
• ½ cup of yellow Swiss cheese
• 1 tablespoon of cleaned oregano leaves

Preparation:

1. In a bowl put the flour with the softened butter, the egg, water and salt and mix very well until you get a homogeneous mixture. Cover it and let it rest for half an hour.
2. Have a tart mold on hand, preferably one that is demolded. On plastic or waxed paper, smooth out the dough, lift the dough with the paper and place on the tart pan with the dough side down, carefully remove the paper from the pan and prick the dough with a fork so that when time of baking do not inflate.
3. Cover with aluminum foil and bake the dough at 350º F or 175º C for 15 minutes. Then remove the foil and bake for another 15 minutes until the pastry is golden. Remove from the oven and have it ready.
4. Peel the tomatoes and cut thick slices, so that you get two good slices from each tomato. Salt and pepper them. In a large frying pan, put the olive oil and fry the tomato slices on both sides. As soon as they are golden, remove them from the heat and arrange them on the cake in such a way that it is covered with tomatoes. Sprinkle half a tablespoon of oregano over the tomatoes.
5. Now sprinkle the mozzarella cheese and Swiss cheese over the entire cake, distributing it on top to cover the tomatoes.
6. Cut the rest of the remaining tomatoes into large squares and fry them in the same pan until golden brown, add a touch of salt and pepper. Distribute these squares on top of the cheese and finish with the other half tablespoon of oregano on top.
7. Take the tart to the oven at 350º F or 175º C and let the cheese melt well. It will take 15 or 20 minutes. Remove the tart from the oven and carefully unmold it on a nice round dish. Serve piping hot.

Note: Makes approximately 8 to 10 servings.