Parmesan tarts with Toma’Color tomatoes

Parmesan tarts with Toma'Color tomatoes and green pesto

Ingredients

  • Toma’Color (20 tomatoes)
  • basil
  • 4 tbsp pesto
  • 110g parmesan
  • 200ml cream
  • 3 eggs
  • salt and pepper

For the base

  • 200 g flour
  • 40 g parmesan (grated)
  • 1 kl rosemary
  • 100gr cold butter
  • Salt
  • 1 large or 4 small baking tins

Type of dish

Apero

Method

Put the flour with the rosemary, 40gr parmesan and a pinch of salt in a bowl. Divide the butter into flakes and add 2 tablespoons of water. Knead into a smooth dough. Wrap in cling film and leave to rest in the fridge for 2 hours.

Preheat the oven to 160°C. Roll out the dough and line a buttered baking tin with it.

Beat the eggs with the cream and the rest of the parmesan, season with salt and pepper. Pour on the bottom and slide the tart into the preheated oven for 35 minutes until the filling is done and the crust is crispy. Unmould the tart and leave to cool on a wire rack.

Rinse the Toma’Color tomatoes and cut them into slices. Cover the tart generously with them. Spoon the pesto over the tomatoes and season with pepper and salt. Finish off with basil.

Recipe made by @missfood07