Thin parmesan tomato tarts

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Thin parmesan tomato tarts

Thin parmesan tomato tarts

Number of tarts

150 g butter

150 g flour

150 g Parmesan cheese

3 tomatoes (depending on size). Beef heart ideally, they are more fleshy.

1 shallot or white onion


4 dried tomatoes

Olive oil

Balsamic vinegar

Flower of salt


Preparation: 20 min
Cooking time: 10 min
Step 1
In a blender, put the flour, softened butter and parmesan cheese, blend, add a little bit of water until a ball of dough forms. Keep it in a cool place.
Step 2
Cut the tomatoes and dried tomatoes into small cubes, chop the shallot and chop the basil.
Step 3
Mix everything in a bowl, add 3 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season with salt, pepper and set aside in a cool place.
Step 4
Remove the dough, roll it out and make discs about 10 cm in diameter.
Step 5
Place them on a greased baking sheet and bake for about 10 min at 200°, thermostat 6-7 (watch the baking, it should colour only on the edge, a little like shortbread).
Step 6
Once the tarts are cooked, let them cool down.
Step 7
To serve, put a tartlet base on each plate and place the tomato tartar on top.
Step 8
You can also decorate with a basil leaf.
Step 9
Taste it!
Author's note
If there is any dough left, you can make small discs as an aperitif cookie.

I add my grain of salt

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