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Savory tartlet of tomato compote (Petite Délice)

Den Berk Délice

Den Berk Délice

dessert

45

minus

Recipe for

4

person

persons

45

minutes

125 g besto tomatoes Petite Délice

800 g large tomatoes Kumato Délice

1/2 red chili

1 egg

1 egg white

75 g butter

45 g sugar + 75 g sugar

Cane sugar

15 g almond powder

125 g flour

30 g olive oil

Sea salt

Roadmap

Let the butter soften. Sift the flour and put it in a bowl. Make a well in the center and add the egg, butter, almond powder, 45 g sugar and a pinch of salt. Knead well into a firm ball and let rest overnight.
Coarsely chop the large tomatoes and add to a saucepan along with the 75 g sugar, 30 g olive oil, half a red chili and a pinch of salt. Simmer for 40 minutes until it has become a compote.
Preheat the oven to 165 °C.
Roll out the dough to 2 mm thickness and place in small round baking pans. Bake for 10 minutes at 165 °C.
Remove the pastries from the oven, brush with egg white and continue baking for another 2 minutes. Allow the pastries to cool.
Halve the besto tomatoes and sprinkle them with cane sugar. Let them caramelize with a Bunsen burner (or in a hot oven).
Fill the pastries with the compote and top with the caramelized besto tomatoes.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

125 g besto tomatoes Petite Délice

800 g large tomatoes Kumato Délice

1/2 red chili

1 egg

1 egg white

75 g butter

45 g sugar + 75 g sugar

Cane sugar

15 g almond powder

125 g flour

30 g olive oil

Sea salt

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Would you like to make an original tart? Definitely try this mini tart with tomato compote and caramelized besto tomatoes.

Preparation

45

minus

Let the butter soften. Sift the flour and put it in a bowl. Make a well in the center and add the egg, butter, almond powder, 45 g sugar and a pinch of salt. Knead well into a firm ball and let rest overnight.
Coarsely chop the large tomatoes and add to a saucepan along with the 75 g sugar, 30 g olive oil, half a red chili and a pinch of salt. Simmer for 40 minutes until it has become a compote.
Preheat the oven to 165 °C.
Roll out the dough to 2 mm thickness and place in small round baking pans. Bake for 10 minutes at 165 °C.
Remove the pastries from the oven, brush with egg white and continue baking for another 2 minutes. Allow the pastries to cool.
Halve the besto tomatoes and sprinkle them with cane sugar. Let them caramelize with a Bunsen burner (or in a hot oven).
Fill the pastries with the compote and top with the caramelized besto tomatoes.

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Let the butter soften. Sift the flour and put it in a bowl. Make a well in the center and add the egg, butter, almond powder, 45 g sugar and a pinch of salt. Knead well into a firm ball and let rest overnight.
Coarsely chop the large tomatoes and add to a saucepan along with the 75 g sugar, 30 g olive oil, half a red chili and a pinch of salt. Simmer for 40 minutes until it has become a compote.
Preheat the oven to 165 °C.
Roll out the dough to 2 mm thickness and place in small round baking pans. Bake for 10 minutes at 165 °C.
Remove the pastries from the oven, brush with egg white and continue baking for another 2 minutes. Allow the pastries to cool.
Halve the besto tomatoes and sprinkle them with cane sugar. Let them caramelize with a Bunsen burner (or in a hot oven).
Fill the pastries with the compote and top with the caramelized besto tomatoes.

Recipe for

4

person

persons

45

minutes

125 g besto tomatoes Petite Délice

800 g large tomatoes Kumato Délice

1/2 red chili

1 egg

1 egg white

75 g butter

45 g sugar + 75 g sugar

Cane sugar

15 g almond powder

125 g flour

30 g olive oil

Sea salt

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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