Cheese and tomato tart with emmental Recipe
A crunchy filo tart featuring a base spread with whole grain mustard, topped with Emmental cheese and sliced tomatoes, finished with dollops of pesto. It is served alongside a lettuce and cress salad dressed with a sour cream and herb vinaigrette.
Ingredients
Pastry
- 4 sheets filo pastry
- 2 tbsp olive oil
Tart
- black pepper (to taste)
- 55 grams emmenthal cheese
- 3 tsp wholegrain mustard
- 4 tsp pesto
- salt (to taste)
- 8 whole tomatoes
- 1 tbsp olive oil
Dressing
- black pepper (to taste)
- 1 tbsp fresh chives
- 4 sprig fresh parsley
- 1 cloves garlic
- 2 tbsp mayonnaise light
- salt (to taste)
- 50 ml sour cream
- 15 ml water
- 0.5 whole lemon
- 0.5 tsp Clear honey
Salad
- 40 grams flaked almonds
- 1 packet cress
- 150 grams Salad leaves
Instructions
- remove the pastry from the freezer
- line a baking tray with greaseproof paper, place a sheet of pastry onto the baking tray, coat with olive oil using the pastry brush, place the next sheet on top of the pastry, repeat for all sheets of pastry, Scrunch the edges to make a border
- set the oven to 220C 425F or gas mark 7, spread the final sheet with mustard, grate or slice the cheese, place the cheese on top of the pastry
- wash and slice the tomatoes, lay the tomatoes over the pastry overlapping the tomatoes, season with salt and pepper, drizzle the oil over the tomatoes
- place in the oven, cook for 15 minute or until golden brown
- while the tart is cooking
- peel and crush the garlic using the garlic crusher or chop finely, wash and finely chop the chives, wash and finely chop the fresh parsley, add the garlic and herbs to a small bowl
- squeeze the lemon(s) . add the remaining dressing ingredients to the garlic and herbs apart from the lemon juice, add the lemon juice a bit at a time to meet your personal tastes, add the dressing to the salad
- toast the almonds by dry frying in the frying pan, wash mixed leaves and place in a serving bowl. Add the cress, add the dressing to the salad, toss the salad, sprinkle with almonds
- remove the tarts from the oven
- add small dollops of pesto onto the tart, place the tart on a serving plate, add the salad, serve immediately
Tried this recipe?Let us know how it was!