Sour cream, cottage cheese and heirloom tomato tart

Whether or not you have always loved to cook or you have selected it up as a spare time activity throughout quarantine, we would see a guess which you're watching out for new recipes to tryout. Afterall, getting creative at your kitchen can be a wonderful and rewarding means to spend your time.

We've assembled all of the very most lovedand highest ranked Sour cream, cottage cheese and heirloom tomato tart inside our website. It is the very best of the Very Best!

We have rounded up the most useful recipes . They are our loved, commented and rated 5-star recipes out of our huge neighborhood, all in one area. These programs, mains, desserts and are guaranteed delicious!

How to make Sour cream, cottage cheese and heirloom tomato tart

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 1:30
  • Total Time : 1:45

Ingredients

  • 1 2/3 cups plain flour
  • 125g unsalted butter, chopped
  • 1 extra-large egg
  • 1 tablespoon chilled water

Tart filling

  • 2-3 heirloom tomatoes, thickly sliced
  • 1-2 teaspoons extra-virgin olive oil, plus extra for drizzling
  • 10 fresh thyme sprigs, plus extra
  • 200 ml Bulla Sour Cream
  • 5 extra-large eggs
  • 100g Bulla Cottage Cheese
  • 1/2 cups grated parmesan cheese
  • 5 sprigs of thyme, extra leaves removed

Method

  • Step 1 Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Whisk egg and water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps. Stopping machine before mixture forms a ball.
  • Step 2 Turn pastry out on to a lightly floured work surface and knead gently to bring together. Form into a long rectangle disk. Wrap in plastic wrap and refrigerate for at least 2 hours. Or substitute with a quality store bought, short crust pastry.
  • Step 3 Meanwhile, preheat oven to 170C (150C fan forced). Place tomato slices on a baking paper lined oven tray, drizzle with oil, scatter with thyme sprigs, season with salt and pepper and cook until well roasted (approximately 1hour). Set aside to cool.
  • Step 4 Increase oven to 200C (180C fan forced). Roll pastry out on a lightly floured surface, to a large rectangle, 3 mm thickness large enough to line a 35cm x 11cm rectangular tart pan. Line tart pan with pastry and refrigerate to rest (30 minutes). Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15-20 minutes or until golden. Remove weights and bake for a further 8-10 minutes or until base is golden.
  • Step 5 Whisk sour cream, eggs, cottage and parmesan cheeses and thyme leaves together, season with salt and pepper and pour over tart base. Place tomato slices carefully over cheese filling (any remaining tomato can be served with the salad) and bake for 20-25 minutes or until just set and golden. Set aside to cool to room temperature. Serve accompanied with a green salad.

© Copyright 2020 Get Recipe Book - All Rights Reserved