Cherry Tomato Tart using a Thermomix
(5)
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Imagine a sunny afternoon in the Mediterranean as you indulge in a slice of Tomato and Almond Tart, where the vibrant colors of juicy tomatoes dance atop a buttery almond-infused base. This delightful creation marries the sweetness of ripe tomatoes with the nutty richness of almonds, all embraced by a flaky puff pastry that practically sings 'Bon Appétit!' Originating from the heart of French cuisine, this tart not only satisfies your taste buds but also transports you to sun-drenched terraces and lazy picnics. Fun fact: tomatoes, once thought to be poisonous in Europe, are now celebrated as the star of countless dishes! So slice, savor, and let the flavors whisk you away to a sunlit bistro as you enjoy every delectable bite.
Ingredients
- 1 Sheet(s) Puff pastry
- 150 g Tomato coulis
- 250 g Cherry tomato
- 50 g Black olive
- 1 Teaspoon(s) Herb of provence
Steps
Preparation
- Preheat the oven at 200°C.
- Add 1 sheet(s) of puff pastry on a baking tray.
- Spread 150 g of tomato coulis on a plate.
Filling
- Cut in two, and add 250 g of cherry tomato on the plate.
- Cut in two, and sprinkle 50 g of black olive on the plate.
- Sprinkle 1 teaspoon(s) of herb of provence on the plate.
Baking
- Cook in the oven at 200°C.
- Let the tart cool slightly before serving.
- Serve Warm.
