Savory Tomato Tart by @cakeofgina_

Name: Savory Tomato Tart
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 8 servings
Ingredients: 300 g All-purpose Flour type 00 flour, for the pastry; 330 g Butter cold, for the pastry; 340 g Parmesan Cheese grated, for the pastry; 25 g Cornstarch for the pastry; 1 + 2 large Egg medium, for the pastry, for the frangipane; 1 large Egg Yolk medium, for the pastry; 1.5 g Salt for the pastry, amount not given; 1 tsp Rosemary chopped, for the pastry, amount not given; 50 g Almond Flour for the frangipane; 15 g Tomato Paste for the frangipane; 0.5 tsp Oregano for the frangipane, amount not given; 250 g Ricotta for the cream; 80 g Taggiasca Olives; 40 g Sun-dried Tomatoes amount to taste; 20 g Capers amount to taste; 300 g Cherry Tomatoes fresh, to finish, amount as desired

1h25

8 servings

🌾

300 g

All-purpose flour

🧈

330 g

Butter

🧀

340 g

Parmesan cheese

🌽

25 g

Cornstarch

🥚

1 + 2 large

Egg

🥚

1 large

Egg yolk

🧂

1.5 g

Salt

🌿

1 tsp

Rosemary

🌰

50 g

Almond flour

🍅

15 g

Tomato paste

🌿

0.5 tsp

Oregano

🧀

250 g

Ricotta

🫒

80 g

Taggiasca olives

🍅

40 g

Sun-dried tomatoes

🫒

20 g

Capers

🍅

300 g

Cherry tomatoes

Combine
- all-purpose flour
- Parmesan cheese
Combine 250 g all-purpose flour, 25 g cornstarch, and 30 g Parmesan cheese in a mixing bowl.
Rub
- unsalted butter
- All-purpose flour
- Salt
Rub 125 g cold unsalted butter into the dry mixture until sandy.
Salt
- whole egg
- egg yolk
- rosemary
Add 1 whole egg, 1 egg yolk, rosemary, and salt; mix until a uniform dough forms.
Roll
Roll the dough to 3 mm thick between two sheets of baking paper.
Line
Line the 22 cm tart ring with the dough and trim the excess.
Freeze
Freeze the lined tart shell for 30 min.
Cream
- unsalted butter
- almond flour
Cream 100 g softened unsalted butter with 50 g almond flour and 50 g all-purpose flour.
Mix
- Parmesan cheese
- whole egg
Mix 30 g Parmesan cheese and 1 whole egg into the frangipane until smooth.
Stir
- tomato paste
- dried oregano
Stir tomato paste and dried oregano into the frangipane.
Spread
- Tomato paste
Spread the tomato frangipane evenly over the chilled tart shell.
Bake
Bake the tart at 160°C / 320°F for 25 min until the crust is golden and filling is set.
Cool
- Ricotta
Cool the baked tart completely before adding the ricotta topping.
Chop
- sun-dried tomatoes
- Taggiasca olives
Chop the sun-dried tomatoes and Taggiasca olives.
Mix
- ricotta cheese
- Parmesan cheese
- sun-dried tomatoes
Mix ricotta cheese, 30 g Parmesan cheese, chopped sun-dried tomatoes, Taggiasca olives, and capers.
Spread
- Tomato paste
Spread the ricotta cream over the cooled tomato frangipane layer.
Halve
- fresh cherry tomatoes
Halve or arrange fresh cherry tomatoes generously over the tart before serving.

Savory Tomato Tart by @cakeofgina_

1h25

8 servings

🌾

300 g

All-purpose flour

🧈

330 g

Butter

🧀

340 g

Parmesan cheese

🌽

25 g

Cornstarch

🥚

1 + 2 large

Egg

🥚

1 large

Egg yolk

🧂

1.5 g

Salt

🌿

1 tsp

Rosemary

🌰

50 g

Almond flour

🍅

15 g

Tomato paste

🌿

0.5 tsp

Oregano

🧀

250 g

Ricotta

🫒

80 g

Taggiasca olives

🍅

40 g

Sun-dried tomatoes

🫒

20 g

Capers

🍅

300 g

Cherry tomatoes

Preparation Steps

Step 1/16
Combine 250 g all-purpose flour, 25 g cornstarch, and 30 g Parmesan cheese in a mixing bowl.
🌾all-purpose flour
🌽cornstarch
🧀Parmesan cheese
🥣mixing bowl
🥄rubber spatula
Step 2/16
Rub 125 g cold unsalted butter into the dry mixture until sandy.
🧈unsalted butter
🥣mixing bowl
Step 3/16
Add 1 whole egg, 1 egg yolk, rosemary, and salt; mix until a uniform dough forms.
🥚whole egg
🥚egg yolk
🌿rosemary
🧂salt
🥣mixing bowl
🥄rubber spatula
Step 4/16
Roll the dough to 3 mm thick between two sheets of baking paper.
🥖rolling pin
📜baking paper
Step 5/16
Line the 22 cm tart ring with the dough and trim the excess.
22 cm tart ring
🔪knife
Step 6/16
Freeze the lined tart shell for 30 min.
22 cm tart ring
Step 7/16
Cream 100 g softened unsalted butter with 50 g almond flour and 50 g all-purpose flour.
🧈unsalted butter
🌰almond flour
🌾all-purpose flour
🥣mixing bowl
🥄whisk
Step 8/16
Mix 30 g Parmesan cheese and 1 whole egg into the frangipane until smooth.
🧀Parmesan cheese
🥚whole egg
🥣mixing bowl
🥄whisk
Step 9/16
Stir tomato paste and dried oregano into the frangipane.
🍅tomato paste
🌿dried oregano
🥣mixing bowl
🥄rubber spatula
Step 10/16
Spread the tomato frangipane evenly over the chilled tart shell.
22 cm tart ring
🥄rubber spatula
Step 11/16
Bake the tart at 160°C / 320°F for 25 min until the crust is golden and filling is set.
22 cm tart ring
Step 12/16
Cool the baked tart completely before adding the ricotta topping.
22 cm tart ring
Step 13/16
Chop the sun-dried tomatoes and Taggiasca olives.
🍅sun-dried tomatoes
🫒Taggiasca olives
🔪knife
🪵cutting board
Step 14/16
Mix ricotta cheese, 30 g Parmesan cheese, chopped sun-dried tomatoes, Taggiasca olives, and capers.
🧀ricotta cheese
🧀Parmesan cheese
🍅sun-dried tomatoes
🫒Taggiasca olives
🫒capers
🥣mixing bowl
🥄rubber spatula
Step 15/16
Spread the ricotta cream over the cooled tomato frangipane layer.
🥄rubber spatula
22 cm tart ring
Step 16/16
Halve or arrange fresh cherry tomatoes generously over the tart before serving.
🍅fresh cherry tomatoes
🔪knife
🪵cutting board

Composition

Ingredients

Types

Grains, Dairy, Eggs, Seasonings, Herbs, Nuts, Condiments, Olives, Vegetables

Ingredients

All-purpose flour, Butter, Parmesan cheese, Cornstarch, Egg, Egg yolk, Salt, Rosemary, Almond flour, Tomato paste, Oregano, Ricotta, Taggiasca olives, Sun-dried tomatoes, Capers, Cherry tomatoes

Notes

All-purpose flour (type 00 flour, for the pastry), Butter (cold, for the pastry), Parmesan cheese (grated, for the pastry), Cornstarch (for the pastry), Egg (medium, for the pastry, for the frangipane), Egg yolk (medium, for the pastry), Salt (for the pastry, amount not given), Rosemary (chopped, for the pastry, amount not given), Almond flour (for the frangipane), Tomato paste (for the frangipane), Oregano (for the frangipane, amount not given), Ricotta (for the cream), Sun-dried tomatoes (amount to taste), Capers (amount to taste), Cherry tomatoes (fresh, to finish, amount as desired)

Allergens

Gluten, Milk, Egg, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

615 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 43g, Fat: 42g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 225mg, Iron: 3mg, Potassium: 530mg, Sodium: 720mg

Vitamins

Vitamin A: 210µg, Vitamin C: 19mg, Vitamin E: 4mg, Vitamin K: 20µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

25 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, rolling pin, 22 cm tart ring, baking paper, knife, cutting board

Appliances

Oven, Freezer, Refrigerator

Type

Type Of Dish

Main Course, Starter

Occasions

Summer Dinner, Aperitif, Brunch, Picnic, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Buttery, Creamy, Crisp, Tender, Juicy

Flavors

Savory, Tangy, Herbaceous, Umami, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Serve on the day of preparation), fridge : 2 days (Store in an airtight container,Keep fresh tomato topping covered), freezer : 30 days (Freeze baked tart without ricotta cream or fresh tomatoes,Thaw in the refrigerator before topping)

300 g

All-purpose flour

330 g

Butter

340 g

Parmesan cheese

25 g

Cornstarch

1 + 2 large

Egg

1 large

Egg yolk

1.5 g

Salt

1 tsp

Rosemary

50 g

Almond flour

15 g

Tomato paste

0.5 tsp

Oregano

250 g

Ricotta

80 g

Taggiasca olives

40 g

Sun-dried tomatoes

20 g

Capers

300 g

Cherry tomatoes

300 g

All-purpose flour

330 g

Butter

340 g

Parmesan cheese

25 g

Cornstarch

1 + 2 large

Egg

1 large

Egg yolk

1.5 g

Salt

1 tsp

Rosemary

50 g

Almond flour

15 g

Tomato paste

0.5 tsp

Oregano

250 g

Ricotta

80 g

Taggiasca olives

40 g

Sun-dried tomatoes

20 g

Capers

300 g

Cherry tomatoes

Preparation Steps

Step 1/16

Step 2/16

Step 3/16

Step 4/16

Step 5/16

Step 6/16

Step 7/16

Step 8/16

Step 9/16

Step 10/16

Step 11/16

Step 12/16

Step 13/16

Step 14/16

Step 15/16