500 g mini tomatoes
300 g flour
20 g fresh yeast
1/2 tsp sugar, salt
10 tbsp olive oil
pinch of oregano
20 black olives, pitted
Photo added on
Crush the yeast in 120 ml water - warm, but not hot, with sugar and let stand for 5 minutes, until mixture begins to bubble. In a large bowl mix the flour with your hands, yeast 5 tbsp olive oil and salt. If necessary add more water - 150 -200 ml Spread the dough in the form of tart, pre-greased with olive oil 2-3 tbsp. Cover with towel and let the dough rise for 1 hour. Meanwhile, wash the tomatoes, cut them in half and sprinkle with olive oil, salt and oregano. Stir and set aside. Preheat oven to 200 C. Arrange tomatoes on the risen disc of dough by squeezing them tightly together. Scatter the olives and place in the oven to bake for 30-40 minutes. Serve the tart warm or cold * Optional, before removing the tart from the oven, you can sprinkle the top with grated cheese. * tartan happens with finished dough
Magazine. Salt Pepper No. 95 October 2007: * Culinary Europe - France *
I like the proposal! Just ask: baked dough not klisavee you from home? Put to favorites! :)
No, it is sad, because mini tomatoes not put so much juice and flakes is so soft that after browning straight melt. Yellow tomatoes also, whether mini or normal - they are dense with small seeds, fleshy. Can be used so on. Pink tomatoes - and it is dense and fleshy. What is *brand* :) I do not know, because I did not grow, although I used homemade tomato production. I've had this winter tart with cherry tomatoes, but in this period cherry tomatoes stand as plastic, and did not become soggy dough. May be used and such. I'll post a photo of a close-up of chopped and sprinkled with olive oil, tomatoes.
I put the photos in the album of the other cut and yellow mini tomato. And just :) peeled and sliced pink tomato.