Tart with cherry tomatoes and squacquerone

Tart with cherry tomatoes and squacquerone: summery at the right point, after all turning on the oven is not a summery act. On the other hand, tomatoes are the vegetables that most make me think of summer. But this anomalous season has the advantage of bringing together actions that normally don't coincide. An example? Going for a walk/run at four in the afternoon, I would never have done it in the middle of July. Or not having to worry about watering the plants on the balcony, completely abandoned to themselves the geraniums are beautiful and lush. And then sleep with a sheet, cover myself with moisturizing cream after the shower, prepare a pastry with my hands in the middle of July etc…

I like to find the positive side in things and this “differently summer” season offers me various ideas. So off to the oven, even in broad daylight, to make a shortcrust pastry tart with a colorful and fresh filling made of cherry tomatoes and squacquerone di Romagna. Just a little thyme to flavor and the dish is ready!

Savory tart with cherry tomatoes and squacquerone

  • 250 g farina
  • 125 g cold butter cut into pieces
  • 1 egg
  • 25 g water approximately
  • sale q.b.
  • a handful of cherry tomatoes (about 300 g)
  • 3 tablespoons of fresh squacquerone
  • 50 g of fresh cream
  • 2 sprigs of thyme
  • Salt and Pepper To Taste

Make a well with the flour, add the egg, the butter cut into pieces, the salt and the water. Knead quickly and cover with cling film and leave to rest in the refrigerator for at least an hour.
Roll out the dough and line a tart pan (mine is 10 x 35 centimetres), pierce the dough well, line with baking paper and insert some ceramic marbles or dried chickpeas and cook plain for about 12 minutes at 170° . Remove from the oven and leave to cool.

Wash and cut the tomatoes in half. Season them with a little oil, salt, pepper and thyme leaves. Leave aside to marinate for a while. Mix the squacquerone and cream in a bowl, adding salt if necessary.

Distribute the cherry tomatoes in the pasta shell and pour over the squacquerone cream. Decorate with sprigs of thyme and bake for another 25 minutes at 180°. Remove from the oven and serve.


Leave a Reply

Your email address will not be published. Required fields are marked *