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Baked Tomato Tart

Slow morning in a very nice hotel in the heart of Stockholm. The Sparrow is situated near the beautiful National Library and many great shops and restaurants.


Whether it's for business or a romantic stay, I always enjoy a long breakfast and I taste almost everything that is served!

I fell in love with this tomato tart and we were happy to stay one more night. I wanted to believe that we stayed for this superb, incredible tasting tart, but the coming storm was the actual reason :)

This time our daughter Alessia was also traveling with us, so our joy was triple!

As soon as I got home, I had to try a version of the tart.

Rock and Roll like this:

Preheat the oven to 200C

Puff Pastry (You will find it in the freezer section). It is a light, flaky pastry made with lots of butter.

Slice the tomatoes as thin as possible and let them drain on a couple of layers of paper towels. Give the tomatoes a nice shower of salt and pepper.

Roll the dough between two parchment papers.

Mix in a bowl the creamy cheese, parmesan, salt, and pepper. I keep it simple but you can also mix some pesto in it.

Cover the crust with a layer of creamy cheese and tomatoes.

Bake for 20 minutes or until golden.

After it has cooled you can give it a sprinkle of some fresh tarragon. Tarragon has a hint of bitterness and sweetness, licorice and vanilla. It is one of my favorite herbs!

Enjoy the tomato tart with your family and friends :)

Buon appetito!

Cristina