Starter
Tomato and Comté Tart
You are going to absolutely love this tomato and cheddar tart.
25 min
Prep time
25 min
Cook time
8
Servings
Medium
Difficulty
50 min
Total time
Ingredients
Instructions
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1
Blanch the tomatoes (except for the additional 4) in boiling water for 30 seconds, drain and peel.
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2
Core them and chop into small pieces.
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3
Chop the shallots, sauté them in a pan with the butter.
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4
Add the tomatoes, crushed garlic, bouquet garni, salt, pepper, sugar.
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5
Let it simmer uncovered.
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6
Then let it cool down.
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7
Roll out the puff pastry into a tart dish, fill with the cooled chopped tomatoes, beaten egg and 350 g of shredded gruyere.
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8
Season to taste.
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9
Bake for 25 minutes in the oven at 200°C (thermostat
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10
7).
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11
10 minutes before the end of cooking, place the 4 sliced tomatoes on top, sprinkle with the remaining shredded gruyere and broil.
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