Tart with tomatoes
Instructions
Line a 20 cm mould.
in diameter with a paper towel, cover with the pastry, stamped around the base with a fork and then store it in the refrigerator for a few minutes.
Finely chop the onion with oregano, parsley and capers.
Put the proceeds into a bowl, add the chives shredded with scissors, peppers, olive oil, chopped tomatoes in half and a pinch of salt.
Mix thoroughly and let stand for 5 minutes.
Distributed on browse the emmenthal, then sprinkle over the tomatoes and cook in a hot oven at 220 degrees for about 25 minutes, until the surface is golden.
Serve the tart until it is very hot again.
Ingredients and dosing for 6 persons
- 250 g of puff pastry
- 350 g of cherry tomatoes
- 1 white onion
- 1 tablespoon of capers
- 1 sprig of fresh oregano
- Some stems of chives
- 1 sprig of parsley
- 2 fresh chopped chilies
- 100 g of grated emmenthal cheese
- 5 tablespoons of olive oil
- Salt