Tomato and Fontina Cheese Tart
Lorenza Ávila
A tart with a crispy crust filled with tomatoes, shallots, and melted Fontina cheese. It can be served at a light dinner or as a first course.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 3 1/2 cups flour , for the dough
  • 1/2 teaspoons salt , for the dough
  • 1 cup unsalted butter , in pieces (for the dough)
  • 2 eggs , beaten for the dough
  • 1 tablespoon lemon juice , for the dough
  • 1/4 cups water
  • 2 shallots , cut in half and finely sliced
  • 3 tomatoes, large in thin slices
  • pepper
  • 90 grams fontina cheese, grated
  • 1 egg yolk, mixed with 1 teaspoon of milk
  • 2 tablespoons basil
Preparation
1h
0 mins
Medium
  • In a food processor, place the flour, salt, and butter. Pulse until the mixture resembles large crumbs. In a small bowl, mix the eggs, lemon juice, and 1/4 cup of water. With the processor running, add this egg mixture until the dough forms. Place the dough on a floured surface and shape it into a cylinder. Cut in half and wrap the two disks in cling film. Refrigerate 1 of the disks and reserve the other for future use (it can be frozen.)
  • Once the dough has been refrigerated for at least 30 minutes, remove it and roll it out to cover the greased and floured tart pan. Use your fingers to shape the dough to fit the tart pan.
  • Arrange the tomatoes and shallots on top of the tart and sprinkle with Fontina cheese. Season with salt and pepper. Brush the edges of the tart with the egg yolk mixed with milk.
  • Bake until the tart is golden and the cheese is melted, about 35-45 minutes. Let cool slightly on a rack and sprinkle with chopped basil. Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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