Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 cup of Balaton cheese, crumbled
- 2 medium-sized tomatoes, sliced
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to fit the baking sheet.
3. Transfer the puff pastry to the baking sheet lined with parchment paper.
4. Prick the puff pastry with a fork to prevent it from puffing up too much.
5. Brush the puff pastry with olive oil.
6. Sprinkle the crumbled Balaton cheese over the puff pastry.
7. Arrange the sliced tomatoes on top of the cheese.
8. Sprinkle the chopped basil leaves over the tomatoes.
9. Season with salt and pepper to taste.
10. Bake the tart for 20-25 minutes or until the pastry is golden brown.
11. Remove the tart from the oven and let it cool for a few minutes.
12. Cut the tart into slices and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 24g
Carbohydrates: 19g
Protein: 9g
Fiber: 1g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- Balaton cheese can be substituted with feta cheese or goat cheese.
- Tomatoes can be substituted with roasted red peppers or sun-dried tomatoes.
- Basil leaves can be substituted with oregano or thyme.
Variations:
- Add sliced onions or garlic for extra flavor.
- Top the tart with arugula or spinach before serving.
- Add sliced mushrooms or olives for a Mediterranean twist.
Tips and tricks:
- Use a sharp knife to slice the tomatoes thinly.
- Don't overfill the tart with cheese and tomatoes, as it may become soggy.
- Let the tart cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a platter with fresh basil leaves and cherry tomatoes.
Garnishes:
Garnish the tart with fresh basil leaves or chopped parsley.
Pairings:
Pair the tart with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pastry is too soggy, prick it with a fork before baking.
- If the cheese is too salty, reduce the amount of salt in the recipe.
Food safety advice:
- Wash your hands and all ingredients before cooking.
- Use a clean cutting board and knife to slice the tomatoes.
- Store the leftover tart in the refrigerator and discard any leftovers after 3 days.
Food history:
Balaton cheese is a Hungarian cheese made from cow's milk. It is named after Lake Balaton, the largest lake in Central Europe.
Flavor profiles:
The Balaton cheese and tomato tart has a savory and tangy flavor from the cheese and tomatoes, with a hint of sweetness from the puff pastry.
Serving suggestions:
Serve the Balaton cheese and tomato tart as an appetizer or main course.
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Region: Hungarian