Sun-dried tomato cheese tart

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 16
Servings 6
Time 45 min

Ingredients

  • CRUST
  • 150
    g
    cake flour
  • 55
    ml
    cornflour
  • 2
    ml
    baking powder
  • 75
    g
    butter
  • 1
    large egg, beaten
  • FILLING
  • 125
    ml
    drained, marinated sun-dried tomatoes, chopped
  • 10
    ml
    reserved oil from sun-dried tomatoes
  • 10
    ml
    chopped fresh origanum
  • 4
    cloves garlic, crushed
  • 3
    large eggs, beaten
  • 250
    g
    cream cheese
  • 250
    ml
    sour cream
  • 125
    ml
    chopped spring onions
  • salt and freshly ground black pepper
 

Method

35 min
 
CRUST: Sift the flour, cornflour and baking powder together into a large bowl. Rub in the butter until mixture resembles fine breadcrumbs. Add egg and mix until a firm dough is formed. Press dough into a square or round 23 cm baking tin. Cool in fridge for 30 minutes. Prick base with a fork and bake in preheated oven for 10 minutes. Set aside to cool. FILLING: Mix the tomatoes, reserved oil, origanum and garlic together. Add the beaten eggs and mix well. Gently mix in the cream cheese, sour cream and spring onions. Season to taste with salt and freshly ground black pepper. Pour mixture into prepared crust and bake in preheated oven for about 25 minutes, until the tart puffs up and is golden brown. Remove from the oven and allow to cool. Cut into squares or slices and serve as a snack with cocktails or a starter with salad. Serves: 4 Preparation time: 15 minutes Cooking time: 15-20 minutes Oven temperature: 200 ºC
 

Read more on: bake  |  fruit
 

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