Tart with Tomatoes, Pesto and Telemea

Name: Tart with Tomatoes, Pesto and Telemea - Constantina G.
Ingredients: For the dough: 2 cups of flour (approximately 300 g); 1/2 cup fine cornmeal; 1 teaspoon sugar; 1 teaspoon salt (or to taste); 115 g soft butter; 1/2 cup ice water (125 ml). For the filling: small or Roma tomatoes (I had 7 pieces); 100; 150 g grated cow cheese; 100 g pesto; 7; 8 cloves of garlic; 4; 5 green onions (if they are thin; 2 if they are thicker); 2 teaspoons of olive oil (only if the pesto is not oily enough); salt and pepper to taste; 1 egg yolk mixed with 2 tablespoons of water for brushing.

Appetizers - Tart with Tomatoes, Pesto and Telemea by Constantina G. - Recipia

To create a delicious pesto and tomato tart, start by mixing the flour with the fine cornmeal, sugar, and salt in a large bowl. Use a spatula or a wooden spoon to ensure the ingredients are well combined. Once the mixture is well homogenized, add the butter cut into cubes, which should be at room temperature. Use your fingers to gently knead the butter into the flour mixture until you achieve a texture similar to larger crumbs that combine. After you achieve this consistency, it's time to add water. It's essential to add the water gradually, not all at once, as the amount of water needed can vary depending on the type of flour used. Start with about 100 ml of water, kneading the dough. If you notice that the dough is still too dry, you can add a teaspoon of additional water at a time, always kneading until you obtain a slightly creamy dough that is a bit sticky but does not stick to your hands. Once you have the desired dough, wrap it in plastic wrap and place it in the refrigerator for at least one hour, or even overnight if you have time. This chilling period is essential to make the dough easier to work with. Before proceeding, preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and place a baking paper on the work surface. Roll out the dough on the paper into a round shape, being careful not to move the paper. If you don't have a way to secure the paper, you can hold one corner with one hand while rolling out the dough with a rolling pin using the other hand. When you achieve a thickness of about 1/2 cm, it's time to prepare the filling. For the filling, prepare pesto according to your favorite recipe or use a store-bought one if you prefer. Finely chop the green onion and garlic, then add them to the pesto and mix well. If the pesto is not oily enough, you can brush the dough with a little olive oil to prevent the filling from sticking. Wash the tomatoes, cut them in half, and poke them gently with a fork or knife to allow the juices to escape during baking. Sprinkle feta cheese over the pesto, being careful not to make it too salty. Place the tomatoes cut side down, arranging them as you prefer. Don't forget to sprinkle some grated feta cheese among the tomatoes for extra flavor. When you finish arranging the filling, gently lift the edge of the dough and fold it over the filling, forming small pleats. Brush the dough with a mixture of egg yolk and a little water to achieve a golden crust. Bake the tart in the oven for about 40 minutes, or until the dough becomes golden and the cheese forms appetizing bubbles. Once baked, let it cool slightly and enjoy it warm or cold, alongside a fresh salad. This tart will surely become a family favorite!

Ingredients

For the dough: 2 cups of flour (approximately 300 g)
1/2 cup fine cornmeal
1 teaspoon sugar
1 teaspoon salt (or to taste)
115 g soft butter
1/2 cup ice water (125 ml). For the filling: small or Roma tomatoes (I had 7 pieces)
100
150 g grated cow cheese
100 g pesto
7
8 cloves of garlic
4
5 green onions (if they are thin
2 if they are thicker)
2 teaspoons of olive oil (only if the pesto is not oily enough)
salt and pepper to taste
1 egg yolk mixed with 2 tablespoons of water for brushing.

Tart with Tomatoes, Pesto and Telemea

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