TSIR #5 “Fresh and Local”: Tomato tart with cheese crust
Barbara at Tigers & Strawberries chose Fresh and Local for the 5th The Spice Is Right theme. Barbara would like that foodbloggers feature a local grown spice in a recipe containing as many local ingredients as possible!
I'm featuring thyme, which is actually a herb and grows in my garden, on the photo together in a pot with chives behind the mint pot.
I also can harvest my tomatoes
So I decided to prepare
The flour is produced by Versuchgut Lindhof, which is run by the University of Kiel, my workmate produces his own free-range eggs, I replaced the cheddar with Fünf-Seen-Käse.
Crème fraîche and butter are also organic and are produced from Hamfelder Hof, all products are available on the local farmer's market. Except the Dijon Mustard is imported from France. I guess 97 % of the ingredients by weight are from Schleswig-Holstein. I think that's not too bad.
-==== REZKONV-Recipe - RezkonvSuite v1.2
Title: Tomato tart withcheddar cheese crust
Categories: Main dish
Yield: 4 Servings
175 grams 6 oz plain flour
85 grams 3 oz butter
85 grams Strong cheddar, 3oz, grated
1 Egg, lightly beaten
2 tablesp. Dijon mustard
4 tablesp. Creme fraiche
600 grams 1 lb 5 oz cherry tomatoes
Sprig thyme
============================ SOURCE ============================
Good Food Magazin, September 2006, p.70
-- Edited *RK* 08/14/2006 by
-- Ulrike Westphal@Küchenlatein
This is a perfect centrepiece for a summer meal.
1. Heat oven to 180 °C/fan 160 °C/gas 3. Blitz the flour, butter and
cheddar in a food processor until the mixture resembles breadcrumbs,
then add the egg and whizz again until it forms a ball.
2. Lightly dust a cool surface with flour and roll out the pastry.
Line a 24 cm loose-bottom tart tin with the pastry, then chill for
10 mins. Line the pastry case with greaseproof paper, fill with
baking beans and bake for 15 mins. Remove the paper and baking beans
and continue to cook for a further 10 mins, then remove from the
oven.
3. Mix together the Dijon mustard and creme fraiche and spread
evenly over the pastry base. Halve the tomatoes, remove the stalk
and arrange in the pastry case. Sprinkle with thyme and freshly
ground black pepper. Return the tart to the middle of the oven and
cook for 30 mins. Reduce the heat to 150 °C/fan 130 °C/gas 2 and
cook for a further 30 mins. Serve warm or at room temperature.
:PER SERVING 545 kcalories, protein 1 3g, carbohydrate 40g, fat 38g,
saturated fat 21 g, fibre 3g, sugar 6g, salt 1.38g
:EASY
:PREP: 15 mins
:COOK: 1 hr 20 mins
=====
tagged with: spice blogging, The spice is right, TSIR, fresh and local, food and drink, recipe
I'm featuring thyme, which is actually a herb and grows in my garden, on the photo together in a pot with chives behind the mint pot.
I also can harvest my tomatoes
So I decided to prepare
Tomato tart with cheese crust
The flour is produced by Versuchgut Lindhof, which is run by the University of Kiel, my workmate produces his own free-range eggs, I replaced the cheddar with Fünf-Seen-Käse.
Crème fraîche and butter are also organic and are produced from Hamfelder Hof, all products are available on the local farmer's market. Except the Dijon Mustard is imported from France. I guess 97 % of the ingredients by weight are from Schleswig-Holstein. I think that's not too bad.
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-==== REZKONV-Recipe - RezkonvSuite v1.2
Title: Tomato tart with
Categories: Main dish
Yield: 4 Servings
175 grams 6 oz plain flour
85 grams 3 oz butter
85 grams Strong cheddar, 3oz, grated
1 Egg, lightly beaten
2 tablesp. Dijon mustard
4 tablesp. Creme fraiche
600 grams 1 lb 5 oz cherry tomatoes
Sprig thyme
============================ SOURCE ============================
Good Food Magazin, September 2006, p.70
-- Edited *RK* 08/14/2006 by
-- Ulrike Westphal@Küchenlatein
This is a perfect centrepiece for a summer meal.
1. Heat oven to 180 °C/fan 160 °C/gas 3. Blitz the flour, butter and
cheddar in a food processor until the mixture resembles breadcrumbs,
then add the egg and whizz again until it forms a ball.
2. Lightly dust a cool surface with flour and roll out the pastry.
Line a 24 cm loose-bottom tart tin with the pastry, then chill for
10 mins. Line the pastry case with greaseproof paper, fill with
baking beans and bake for 15 mins. Remove the paper and baking beans
and continue to cook for a further 10 mins, then remove from the
oven.
3. Mix together the Dijon mustard and creme fraiche and spread
evenly over the pastry base. Halve the tomatoes, remove the stalk
and arrange in the pastry case. Sprinkle with thyme and freshly
ground black pepper. Return the tart to the middle of the oven and
cook for 30 mins. Reduce the heat to 150 °C/fan 130 °C/gas 2 and
cook for a further 30 mins. Serve warm or at room temperature.
:PER SERVING 545 kcalories, protein 1 3g, carbohydrate 40g, fat 38g,
saturated fat 21 g, fibre 3g, sugar 6g, salt 1.38g
:EASY
:PREP: 15 mins
:COOK: 1 hr 20 mins
=====
tagged with: spice blogging, The spice is right, TSIR, fresh and local, food and drink, recipe
