Tomato Cheese Tarte

New year, new try of being better with writing on here.

I made a tomato cheese tarte, twice in the last two weeks – the dough came in a pack of two. Yes, I sometimes do cheat and make things not from scratch.

This time, I used pie crust, the unsweetened one. Puff pastry can also be used and, of course, any homemade version. I spread mustard on the raw dough, preferably the grainy dijon mustard, but any other mustard will do, too. It gives it a nice, tangy taste. Even if you forget the mustard (as I did on Christmas Eve), it’ll still taste great! Punch a few holes in it to make sure it doesn’t rise in the pre-baking in the oven that was preheated to 350 degrees. Grate about a cup of your favorite cheese – back home I used Emmentaler, here I use whatever is on sale. This time it was a white sharp cheddar. This is to make sure the bottom does not get soggy later on.

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Once the cheese is slightly golden, take out the tarte, layer the tomatoes in circles and salt and pepper them. IMG_2234

Then add the cheese. I like to use a mix of fresh goat cheese (I found the Fairway own brand very delicious) and brie/camembert. But again, any cheese will do, two is a nice number, but there can never be enough cheese in my opinion.

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Bake until the tarte has a nice golden crust and the cheese is melted nicely – and enjoy. Works well as an appetizer as well as a main dish with a fresh, green salad on the side.

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