TOMATO TARTLETS
BENEDICTINE NUNS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line an 8-inch flan dish. Chill again for 30 minutes.
- Cover with foil and baking beans and bake blind in the oven for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes. (If continuing with the recipe leave the oven on.)
- Peel the tomatoes, seed, slice, strain and save the juice.
- In a small pan heat the oil over a low heat and saute the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry case (shell) and cover with the fish. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes.
- Serve hot or cold with a green salad, or a salad of green beans, or deep fried French Beans which you have dipped in batter
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Julieanme Flesmam
[email protected]These tartlets were amazing! The crust was flaky and the filling was creamy and flavorful. I will definitely be making these again.
rasel Yahoo
[email protected]Meh.
Kristina Arnold
[email protected]These tartlets were a bit too time-consuming to make. I think I'll stick to buying them pre-made from the store.
Raj kmar Das
[email protected]I followed the recipe exactly, but my tartlets turned out soggy. I think I may have used too much filling, or maybe I didn't bake them long enough.
Ebenezer Obiri
[email protected]These tartlets were a bit too bland for my taste. I think they needed some more seasoning, or maybe some fresh herbs. The crust was also a bit dry.
Bala Hukuma Astronaut
[email protected]I was looking for a quick and easy appetizer to make for a party, and these tomato tartlets fit the bill perfectly. They were easy to assemble and bake, and they were a big hit with my guests. The combination of sweet tomatoes, creamy cheese, and fla
Celumusa Kunene
[email protected]These tartlets were delicious! I made them for a party and they were a big hit. The crust was flaky and the filling was creamy and flavorful. I will definitely be making these again.
Alisha Khan
[email protected]I love the combination of tomatoes and cheese in these tartlets. The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making these again!
ashim biswas
[email protected]These tartlets were a great way to use up some leftover tomatoes. I added some crumbled sausage to the filling for extra flavor, and it was a perfect addition. The tartlets were a hit with my family, and I'll definitely be making them again.
Daniel Herrera
[email protected]So easy to make and so delicious! I used a pre-made puff pastry crust to save time, and it turned out perfectly. The tomatoes were perfectly roasted and the cheese was melted and gooey. Definitely a keeper!
Kabeera Anet
[email protected]These tomato tartlets were a hit at my last dinner party! The combination of sweet tomatoes, creamy cheese, and flaky crust was simply divine. I especially loved the pop of fresh basil on top. Will definitely be making these again soon!