Tomato Crumble Tart à La Fourme d’Ambert

Tomato Crumble Tart à La Fourme d’Ambert Print the recipe

Ingredients

Tomato Crumble Tart à La Fourme d’Ambert Short crust pastry :

  • 500 g flour
  • 250 g butter
  • 2 egg yolks
  • 10 cl water
  • 2 pinches of salt

Crumble :

  • 100 g Fourme d’Ambert
  • 200 g whole-wheat flour
  • 200 g butter, in knobs
  • 100 g parmesan
  • 1 pinch of salt

For the tart :

  • 150 g Fourme d’Ambert
  • 16 Romaine tomatoes
  • 2 sprigs of basil
  • 2 cloves of garlic
  • 50 g pine nuts
 

Instructions

To make the short crust pastry :

  1. Mix together all the ingredients
  2. Leave to rest for 1 hour then roll the dough into a flan tin. Part bake in the oven.
  3. Peel the tomatoes. Chop half the tomatoes and slice the rest.
  4. Cook the chopped tomatoes and place them in the bottom of the part-baked tart.
  5. Arrange the sliced tomatoes and top with the La Fourme d’Ambert cut into strips.

To make the crumble :

  1. Mix together all the ingredients.
  2. Spread onto baking paper and cook until golden.
  3. Put the tart back into the oven, adding the crumble towards the end of the cooking.
 
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