Tomato tartlets

Recipe from: 2/24/2000 12:00:00 AM
Ingredients 8
Servings 0
Time

Ingredients

  • SOUR CREAM DOUGH
  • 750
    ml
    cake flour
  • 5
    ml
    salt
  • 250
    g
    unsalted butter
  • 250
    ml
    sour cream
  • FILLING
  • 6
    tomatoes, halved horizontally
  • olive oil, mixed herbs, brown sugar
 

Method

+/- 40 min
 
Sift the cake flour and salt together three times. Rub the butter into the mixture lightly so it remains slightly lumpy. Lightly knead and lift to mix. Add the sour cream and cut with a knife until well blended. Cover with clingwrap and chill overnight. Remove from the fridge an hour before use. Roll and fold the dough 4 to 5 times. Press out circles and line the hollows in a muffin tin with them. Chill. Line each crust with a sheet of baking paper and fill with uncooked rice, Bake at 200 ºC until crusts are just done. Remove baking paper and rice. Arrange tomatoes on a baking sheet and brush with olive oil. Sprinkle with herbs and brown sugar and bake for 30 minutes at 80 ºC. Arrange tomatoes in baked crusts and bake for another 10 minutes. Serve slightly warm.
 

Read more on: bake
 

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