Tarte à la tomate pour le brunch
2 portion | avec bacon croustillant4.0(12)
Calories
:
1220 kcalProtéines
:
25g protéinesDifficulty
:
MoyenAllergènes:
- Soya
- Blé
- Lait
Tomato lover's eat your heart out! This vibrant tart combines both fresh and roasted tomatoes for maximum flavour and juiciness to sit atop a flaky puff pastry base. A side of crispy bacon completes this brunch spread.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 2 personnes
100 g
Tranches de bacon
340 g
Pâte feuilletée
(Contient: Soya, Blé)
2 pièce(s)
Tomate
7 g
Thym
2 pièce(s)
Échalote
2 pièce(s)
Gousses d'ail
1 pièce(s)
Citron
113 g
Tomates cerises anciennes
½ tasse(s)
Feta, émietté
(Contient: Lait)
7 g
Ciboulette
1 pièce(s)
Crème sure
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Poivre*
0.38 cc
Sel*
¼ cc
Sucre*
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Zesteur
•Cuillères à mesurer
•Grande poêle antiadhésive
•Pince de cuisine
•Bol à mélanger, moyen
Instructions
1
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through.)
- Prick inside of pastry all over with a fork.
- Bake on the bottom of the oven, rotating the sheet halfway through, until pastry is golden-brown and cooked through, 24-26 min.
- Place in the fridge on a wire rack until cooled completely.
2
- Meanwhile, cut beefsteak tomatoes into 1/2-inch rounds.
- Halve baby tomatoes, then season with salt and pepper.
- Thinly slice chives.
- Strip 1 tbsp thyme leaves from stems, then roughly chop.
- Peel, then halve shallots lengthwise, then cut into 1/8-inch half-moons.
- Peel garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
3
- Add beefsteak tomatoes, shallots, thyme, garlic cloves and 1 1/2 tbsp oil to another parchment-lined baking sheet. Season with 1/4 tsp salt and pepper, then toss to combine.
- Bake in the middle of the oven until tomatoes soften and release some of their juices, 18-20 min.
- Transfer roasted garlic cloves to a medium bowl, then gently mash with the back of a fork.
- Add sour cream, feta, half the chives, 1/2 tsp lemon zest, 1 tsp lemon juice and 1/4 tsp sugar to the bowl with garlic. Season with salt and pepper, then whisk until well combined, 1 min.
4
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- When tart base is fully cooled, spread feta sauce on top, then spoon roasted tomato mixture over top.
- Sprinkle with baby tomatoes and remaining chives.
- Cut tart into squares.
- Serve crispy bacon alongside.
