Tarte à la tomate et au chèvre (Tomaten-Senf-Tarte mit Ziegenkäsekruste)

dieses rezept (leicht abgewandelt) stammt aus dem kochbuch »vegetarisch kochen – französisch« von heike kügler anger.

1/2 bund basilikum | 1 kleiner rosmarinzweig | 250 g frischer blätterteig | 6 el senf nach altfranzösischer art (moutarde à l’ancienne) | 4 tomaten, in dünne scheiben geschnitten | 18 dünne schieben von einer ziegenkäserolle (etwa 150 g) | 1 kleine knoblauchzehe | pfeffer | 3 el olivenöl


basilikum und rosmarin fein hacken. den blätterteig ausrollen, den rand etwas dicker einschlagen und gleichmässig mit dem senf bestreichen. die tomaten gleichmässig darauf verteilen und mit den kräutern bestreuen. mit pfeffer würzen. die knoblauchzehe ganz fein hacken und mit dem olivenöl mischen und das olivenöl über die tarte träufeln. die tarte wird bei 200° etwa 25 minuten gebacken. dazu gibt es heute abend einen trockenen rosé de loire.

sf | 2.10.2010 | 8 Kommentare

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