Tomatentarte aus Blätterteig

Zutaten

• 350 grams puff pastry
• 1 egg
• 1 tablespoon water
• 90-120 grams cheddar cheese ((grated))
• 25-50 grams parmesan ((grated))
• 1/4 onion
• 3-5 tomatoes ((depending on size of tomatoes))

Zubereitung

1. 1

   Place the oven rack in the middle of the oven. Preheat the oven to 200°C/390°F. If rolling out the pastry from a block, roll out until 3 to 5mm thick.

2. 2

   Line a large baking tray or two with baking paper. A half sheet (40cm x 28cm or 16"x11") is the perfect size for a roll of pastry. If using a quarter sheet, the pastry will need to be divided in half for each baking tray.

3. 3

   Crack open an egg, add in a tablespoon of water, and beat until the egg is well mixed. Set aside.

4. 4

   Cut the pastry to fit your baking tray(s). To make the pastry border, slice off strips of pastry about an inch or 2.5cm wide. Set aside.

5. 5

   Place the large piece of pastry onto the baking tray. Dock the pastry by poking it every inch to 3cm with a fork. Brush the pastry generously with the beaten egg.

6. 6

   Place the border strips on the edges of the docked pastry. Gently press down. Brush the tops of the border with the beaten egg.

7. 7

   Bake the pastry for 15 minutes, rotate the baking sheet if needed half way through baking.

8. 8

   While the pastry is baking, grate the cheese(s) and thinly slice the red onion.

9. 9

   Slice the tomatoes about 3-5mm thick. Place the sliced tomatoes on a piece of paper towel, and then press an additional paper towel on top of the tomatoes to remove some of the moisture from the tomatoes.

10. 10

    When the pastry has baked for 15 minutes, remove it from the oven. If the middle has puffed up, simply press it down using a fork or spoon.

11. 11

    Sprinkle the cheese over the center of the pastry, then lay the tomatoes on top of the cheese, and then a few slices of red onion. Top with salt and pepper.

12. 12

    Bake the tart for a further 12 to 15 minutes. Rotate the pan if necessary. Remove from the oven. Serve the tart warm or at room temperature. Serve with a green salad to make lunch or dinner.