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Coeur de boeuf tomato tartlets

Do you know these beautiful large tomatoes? They are super delicious and juicy. Coeur de boeuf tomato tartlets aren't just tasteful, they're easy as well.

Coeur de boeuf tomato tartlets
25 minutes 6 people Starters
Coeur de boeuf tomato tartlets

Ingredients

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  • 2 coeur de boeuf tomatoes
  • 6 squares of puff pastry
  • 125 ml creme fraiche
  • 1/2 red onion
  • few sprigs of fresh dill
  • olive oil
  • pepper and salt to taste
  • grated Gouda cheese
Coeur de boeuf tomato tartlets ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • oven tray lined with parchment paper
  • oven


Preparation

25 minutes 6 people Starters

View the original recipe via:
https://ohmydish.com/recipe/coeur-de-boeuf-tomato-tartlets


Preparation -- 10 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL and finely chop the red onion. COMBINE the chopped red onion with creme fraiche and mix well.

Season with pepper and salt. RINSE the coeur de boeuf tomatoes with cold water and pat dry with paper kitchen towels. Use a sharp knife to cut the tomato into beautiful slices, not too thick but also not too thin.

Finishing the coeur de boeuf tomato tartlets -- 15 minutes

PLACE the puff pastry squares on the oven tray lined with parchment paper. SMEAR a layer of creme fraiche on the puff pastry, leaving the edge free. DIVIDE the coeur de boeuf tomato slices over the puff pastry, but don't overcrowd each pastry square.

Season with pepper and salt. ADD a little bit of grated cheese on top and bake them in the oven for about 10 to 15 minutes, or until golden brown and the cheese has melted beautifully. Enjoy with some fresh dill on top!


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