Tomato manchego tart is a delicious savory tart that is perfect for a brunch or lunchtime meal. It is made with a buttery crust, a creamy filling of manchego cheese and eggs, and topped with sliced tomatoes. Here's how to make it at home:
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 2-4 tablespoons ice water
For the filling:
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup grated manchego cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 medium tomatoes, sliced
Instructions:
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Preheat the oven to 375°F (190°C).
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To make the crust, combine the flour and salt in a large bowl. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse sand.
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Add the ice water, one tablespoon at a time, and stir with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges of the dough and prick the bottom all over with a fork.
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Line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
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Remove the parchment paper and weights and bake for another 5-7 minutes until the crust is lightly golden. Set aside to cool.
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To make the filling, whisk together the eggs, heavy cream, manchego cheese, Parmesan cheese, salt, and black pepper in a bowl.
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Pour the egg mixture into the cooled crust. Arrange the sliced tomatoes on top.
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Bake for 25-30 minutes until the filling is set and the top is lightly golden.
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Let the tart cool for 10 minutes before slicing and serving.
Tips:
- You can use any type of cheese that you like for the filling, but manchego cheese gives the tart a nice Spanish twist.
- You can also add other toppings to the tart, such as cooked bacon or sautéed mushrooms.
- Make sure to prick the bottom of the crust all over with a fork before baking to prevent it from puffing up.
- You can prepare the tart dough and filling in advance and bake it when you're ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days.
In conclusion, Tomato manchego tart is a delicious and easy-to-make savory dish that is perfect for any occasion. With a buttery crust, a creamy manchego cheese filling, and juicy tomatoes on top, this tart is sure to impress your guests. So, give it a try and enjoy a slice of this tasty dish!
