Tasty Tomato Tart

-Adapted From “De Dunne Vegetariër”

Ingredients:
Frozen dough for savory tarts, or homemade tart dough (I used 5 squares of Koopman’s “Hartige
Taarten”)
2 eggs, lightly whisked
3½ oz (100g) cream cheese
½ cup (125ml) sour cream
1 med yellow onion, thinly sliced
1 clove garlic, minced
2 large beefsteak tomatoes, cut into thick slices
Vegetable oil
Salt and pepper
Marjoram

Directions:

Preheat the oven to 390°F (200°C). Arrange the defrosted tart dough (or homemade) in the bottom
of a buttered tart pan. If necessary, cut to shape.

In a mixing bowl, beat the cream cheese and sour cream together until smooth. Mix in the eggs one
at a time. Season with a pinch of salt and pepper. Pour this mixture into the dough and go ahead and
place it in the oven.

Heat a tablespoon of oil in a skillet over med-low heat. Sauté the onions and garlic for a minute or
two to soften. Lay the tomatoes on top of the onions and let them cook 1 minute. Flip the tomatoes
over and continue to cook another minute or so until they are warm and beginning to soften. Turn
off the heat. Scoop the tomatoes out onto a cutting board.

Take the tart out of the oven, and reduce the temperature to 350°F (180°C). Sprinkle the onions and
garlic over the egg mixture and layer the tomatoes on top of that. You may cut extra tomato slices to
fill in the gaps between the slices. Sprinkle with a pinch of salt and pepper, and about a teaspoon of
marjoram. Place back in the oven and bake approximately 30 minutes. Cool 10-15 minutes before
serving.

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