Lorenza Ávila

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Tomato and Fontina Cheese Cake

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A pie with a crunchy dough filled with tomatoes, echalots and melted fontina cheese. It can be served in a light dinner or as a first course.
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8 portions
  • 3 1/2 cups flour, for the mass
  • 1/2 teaspoons salt, for the mass
  • 1 cup unsalted butter, in pieces (for the dough)
  • 2 eggs, shakes for the dough
  • 1 tablespoon lemon juice, for the mass
  • 1/4 cups Water
  • 2 shallots, cut in half and finely sliced
  • 3 tomatoes, large in thin slices
  • to taste black pepper
  • 90 grams Fontina cheese, grated
  • 1 egg yolk, mixed with 1 teaspoon of milk
  • 2 tablespoons basil


In a food processor, put the flour, salt and butter. Press until the mixture is like large crumbs. In a small bowl, mix the eggs, lemon juice and 1/4 cup of water. With the processor in motion, add this egg mixture until the dough forms. Put the dough on a floured surface and form a cylinder. Cut in half and wrap the two discs in self-adhesive plastic. Attach to the refrigerator 1 of the discs 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 spread out until it covers the greased and floured cake mold. With the fingers form the dough, giving it the shape of a cake mold.
Arrange the tomatoes and the echaolts on top of the cake and sprinkle with Fontina cheese. Season with salt and pepper. Coat the edges of the cake with the egg yolks mixed with milk.
Bake until the cake is browned and the cheese melts, about 35-45 minutes. Let it cool a little on a rack and sprinkle the chopped basil. Serve hot.


They leave 2 round tarts or a square cake of 25 cm.

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