Salted tart with tomatoes, olives and parmesan

Salty and spicy doughs are my favorites. I easily give up a sweet dish in favor of a salty one, provided it is tasty :)) I recommend you try the Pumpkin Tart or the Spinach Rolls , but also the Spirals with Telemea .
The savory tomato tart that I prepared here is a very tasty, salty one, it goes great as an appetizer or a snack with friends, of course followed by a good wine or a beer.
The dough is tender and salty, and onions, tomatoes and Parmesan cheese complete the taste.
I hope you like this recipe for occasions when you have guests or go on a picnic with friends.

Salted tart with tomatoes, olives and parmesan

Salted tart with tomatoes, olives and parmesan Salted tart with tomatoes, olives and parmesan

Preparation time: 1 h Nr. servings: 6 – 8

Tray size: 20 x 16 cm

Ingredients:

  • 250 gr white flour
  • 120 gr butter
  • 3-4 lg cold water
  • 1 or
  • 60 gr of salted, dried telemea
  • a few cherry tomatoes
  • a few olives
  • 1 red onion
  • 1 small cube of parmesan
  • a few sprigs of rosemary

Preparation

A few ingredients, a little action and you have a great appetizer tart ready. It also works in the meat-free version, because tomatoes, onions and Parmesan are stars in this simple dish. I had some very tasty cherry tomatoes from my mother’s kindergarten.
Let’s see how easy it is to prepare. First, prepare the dough.
In a bowl, sift the flour, add diced butter and cold egg. Add the finely grated telemeau and knead a homogeneous dough. Add a few tablespoons of cold water. Do not knead too much, it will lose its tenderness, you just need to incorporate the ingredients nicely. The dough is wrapped in a plastic wrap and refrigerated for a few hours. I left it in the fridge overnight, so it lasts very well if you don’t want to bake it on the same day.
Prepare a tray (20 x 16 cm). Remove the dough from the cold, spread it in an equal layer, 2 cm thick or according to the taste of each. Place the dough in the baking tray, arrange the edges nicely and prick from place to place with a fork.
Separately, clean and wash the onion and cherry tomatoes. I had some onions and garden tomatoes, very tasty, especially the tomatoes. Slice the onion thinly, cut the tomatoes in half, as well as the olives.
Place nicely over the cold dough, grate a little more telemea and garnish with a few sprigs of rosemary for extra flavor and bake in the preheated oven. Bake at the right heat, 180 degrees C, for about 20-25 minutes, depending on how browned you prefer it.
Remove from the oven, leave to cool slightly and sprinkle a lot of grated Parmesan cheese.
It is served both hot and cold, if there is one left :)), accompanied by a white wine or a cold beer!
Help you, friends!

Salted tart with tomatoes, olives and parmesan

Salted tart with tomatoes, olives and parmesan

Salted tart with tomatoes, olives and parmesan

Salted tart with tomatoes, olives and parmesan

 

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