This slight vegetarian tomato tart is sooooo tasty
and really easy to prepare.
It tastes best when lukewarm.
With a delicious mixed salad, a summer dream.
Finally the summer is here
and brings along sun and warmth.
Tomatoes offer perfect protection against UV rays.
A natural skin protection is to eat daily at least one tomatoe with some olive oil.
The main carotenoid in tomatoes is lycopene and
preserves your skin from aging
and is a natural Anti-Aging food.
INGRIEDIENTS TOMATO TART
1 filo pastry from the cooling shelf
250 g yellow cherry tomatoes
250 g red cherry tomatoes
4 schallots
2 tablespoon butter
2 tablespoon raw sugar
1 tablespoon dark balsamic vinegar
4 sprigs of thyme
salt and pepper ( I used Fleur de sel with olives)
PREPARATION TOMATO TART
Preheat the oven at 180° /350 F
Take the filo pastry 15 minutes before starting out of the fridge.
In the meanwhile wash the tomatoes and dry well.
Peel and quarter the shallots.
Heat the butter in a pan
and fry the schallots until golden brown, this may take about 5 minutes.
Remove from the pan and let it cool.
Heat the leftover butter in the same pan
add the raw sugar and deglaze with the dark balsamico vinegar.
Add the tomatoes and the sprigs of thyme
and simmer for about 5 minutes.
Season with salt and pepper.
Now flatten one layer of filo pastry in a buttered casserole,
coat with some olive oil, put the next layer and coat with olive oil
go for it until no filo pastry is left.
Spread the shallots on the filo pastry.
Add the tomatoes with the balsamico vinegar.
Bake at 180° or 350 F
for 20 – 25 minutes.
Let the tarte cool down a little before serving.
Health benefits of
TOMATOES (cool down)
Vitamin C
minerals potassium, magnesium, folic acid
antioxidants
immune strengthening
radical catcher
purging
draining
appetizing
mood-lifting
regulates the blood pleasure
diuretic
purifying the blood
anti-aging
sunburn protection
arteriosclerosisis protection
Stroke protection
Heart protection
macular degeneration protection
soporific
cancer protective
Befarmayid
Susan