Tomato and Goat Cheese Tartlet

Tartelette a la tomate et au fromage de chevre (tomato and goat cheese tart)

Original source : Ard-Buffet – Recipe service “Food unites: Chefs of foreign lands dish up” by Emmanuel Willer.

Cut the tomatoes, dip them in boiling water, rinse, skin, halve and seed. Brush a baking sheet with olive oil, place the tomatoes cut-side down on it. Sprinkle with salt, pepper and sugar and dry in a heated oven at 120 degrees in about 2 1/2 to 3 hours.

For the dough, mix 20 ml of lukewarm water with a little bit of olive oil and the crumbled yeast. gradually add flour, salt and fennel with the dough hook and knead until smooth. Let rise for 20 min with the lid closed.

Knead the dough heartily a few times and roll out into a circle on floured surface. Brush a small tart pan with olive oil, pour in the dough and rest in the pan repeatedly for 20 min with the lid closed. Then prick the bottom of the dough a few times.

Cut the goat cheese into narrow slices. to start, put a layer of cheese on the dough, season with salt, season with pepper, drizzle a tiny bit of olive oil and put a few basil leaves on top. Next, put a layer of tomatoes and again a layer of cheese, season with salt and pepper, spread olive oil and basil evenly on top, cover with the remaining tomatoes and sprinkle with the rest of the cheese.

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