tart with dried tomatoes and pesto

Well, I found you, my dear ones, after this wonderful Christmas, which I hope you had a great time.

Until we embed together the menu for New Year's Eve 😉 I propose this absolutely delicious tomato tart , which can be served as such or with a good piece of meat, for those who can't do without

tart with dried tomatoes and pesto


  • It took:
  • 300 ml of warm water
  • 10 g dry yeast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ~ 550 g flour
  • For topping:
  • 8 cherry tomatoes
  • 1 tablespoon olive oil
  • salt
  • garlic with Kotanyi pepper
  • Kotanyi dried basil
  • dried oregano

Preparation Tomato tart:

  • I made a portion of bread dough, part of which (about 200 grams) I used for this tart, and from what was left I made a small homemade bread.

I kneaded all the ingredients and leavened them in the pan of the bread machine. If necessary, you can add a little more flour, we must have an elastic and non-sticky dough.

We spread the leavened dough in a small tray (18 cm in diameter) greased with oil and lined with flour. Put the cherry tomatoes cut in half on top. Sprinkle with salt, pepper with garlic, basil and oregano to taste. Sprinkle with olive oil and bake on medium heat for about 45 minutes, until the dough is lightly browned.
Serve and serve hot. It's good and cold.
tart with dried tomatoes and pesto
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