A different way to eat cherry tomatoes: [Tomato Bacon Cheese Tart]

Overview

The sourness of the cherry tomatoes just offsets the greasiness of the cheese and butter, and the bacon brings a mysterious smoky flavor to the tart filling. Coupled with the rosemary and pumpkin seeds embellished in it, the whole tart tastes fragrant and refreshing, crispy and tender, and the various flavors are gradually conveyed layer by layer. It is very delicious! The Swiss cheese with big holes used this time is, well, the cheese with the big round holes that always appears with the little mice! This cheese is a show-off type! It's obviously very milky, but it doesn't smell like aged cheddar and old jelly. You can smell the smell from afar, and it's very low-key. If you like dairy products, let’s make it~~

Tags

• baking
• bacon
• dried rosemary
• egg white
• egg yolk
• freshly ground black pepper
• parmesan cheese powder
• ripe pumpkin seeds
• sugar
• unsalted butter
• cheese
• milk
• plain flour
• salt

Ingredients

Steps

1. 1 Prepare all materials. Mix the flour evenly and sift it 2 to 3 times in advance.

   

2. 2 If you are using a non-stick mold, first spread a thin layer of butter inside the mold, then sift in high flour, tap out the excess flour and place the baking sheet in the refrigerator;

   

3. 3 There is no need to soften the butter, just take it out of the refrigerator, cut into small cubes, and mix with the flour;

   

4. 4 Knead it into coarse cornmeal with your hands;

   

5. 5 Add salt, sugar and egg yolks, and fold into a dough;

   

6. 6 Flatten slightly, wrap in plastic wrap, and refrigerate overnight, at least for 1 hour;

   

7. 7 After refrigeration, place the tart shell on a piece of baking paper, cover it with a piece of oil paper, and use a rolling pin to roll it out into a thin sheet of about 0.3cm;

   

8. 8 Cover the tart shell on the mold and press the tart shell with your fingers until it fits the mold tightly;

   

9. 9 Remove excess tart skin;

   

10. 10 Poke some holes in the tart shell, a toothpick or a fork will do, and keep it in the refrigerator for later use;

    

11. 11 Preheat the oven to 190 degrees. After preheating, take out the tart shell together with the mold, put it on baking paper, press it with a heavy object, and put it in the oven;

    

12. 12 degrees, middle layer, upper and lower heat, bake for 15~20 minutes, until the edge of the tart crust is golden, take it out, remove the heavy objects, let cool, and set aside;

    

13. 13 Preheat the oven to 190 degrees. Prepare the materials needed for the tart filling;

    

14. 14 Cut the cheese into small cubes and the bacon into small pieces;

    

15. 15 Put the diced cheese into a bowl, pour in the milk, heat it in the microwave for 3 minutes, take it out and stir until the cheese is partially melted;

    

16. 16 Add eggs and mix well;

    

17. 17 Pour the cheese and egg liquid into the cooled tart shell, and fill it up 7 to 8 minutes;

    

18. 18 Add chopped bacon, halved cherry tomatoes, pumpkin seeds, and finally sprinkle with rosemary and black pepper;

    

19. 19 Put the mold into the preheated oven, middle layer, and heat up and down for 25 to 30 minutes, until the cheese liquid solidifies and the surface of the tomatoes is slightly charred. After baking, take it out of the oven immediately, sprinkle with a little Parmesan cheese powder, and enjoy!