Tomato Onion & Goat Cheese Tart - Recipe Included

It all started with cleaning the fridge contents as we are about to do food shopping tomorrow. I came up with the idea of making a tart because I still have a a remaining butter crust inside. Then I also had the cherry tomatoes , still remainders from last week´s buying and the shallots I wanted to use in another dish.

I see to it that I have a ready ingredients I can take out of the fridge when I feel like cooking or baking something. Some of these are the ready-made crust, butter or margarine, cheese, nuts and parsley and greek yogurt and feta cheese.

TOMATO ONION & GOAT CHEESE TART

Ingredients:

Filo Crust , 1 pack (from the supermarket)
8 cherry tomatoes, cut into halves
6 shallots, sliced
2 cloves garlic, crushed
feta cheese (goat)
1 egg
2 tbsps sour cream
1 tbsp creme fraíche
1 slice of ham cut into strips
parsley - a handful and chopped
rucola leaves to garnish
Teriyaki sauce
1 teaspoon honey
salt and pepper to taste

Preparations:

1...Unpack the filo crust without removing the paper and spread it on a working table.

2... Fold all sides of the dough towards its center as in making a wall. Use fork to prick the dough as in below photo.

3... Bake in a preheated oven at 180 °C for about 10 minutes or just when the crust is about to harden.

4... Take out the crust from the oven and let it cool, set aside for later use.

In the meantime, while the crust is cooling down, prepare the toppings as follows: Place the sliced shallots in a bowl and add 2 teaspoons of teriyaki sauce and 1 teaspoon honey, add a pinch of salt and a dash of pepper . Mix thoroughly.

In a pan with 1 tablespoon hot oil, fry the crushed garlic, followed by the shallots, and the chopped parsley ...stir-fry til shallot s become golden brown or dark in color. Take out the shallots from the pan and add these as toppings distributing evenly to the crust . set aside.

In the same pan with 1 tablespoon hot cooking oil, fry the cut tomatoes turning sides once for about 2 minutes. Take tomatoes out of the pan and use them as toppings of the crust.

In a bowl, mix egg with the sour cream and the creme fraíche , stir to have a finé consistency, add a bit of salt and pepper and spread the mixture using spoon in between the toppings. You may brush the sides of the crust with a beaten egg so as the crust could have a crispy golden color (optional).

Add the goat cheese and set the tray in the lower oven rack and bake for half an hour under 180°C. If the egg mixture is still soft, cover the tart with aluminum foil and bake for 5 minutes more . Remove from the oven and trim with a few rucola leaves.

It´s best when served hot.
Guten Appetit!

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