Tarte aux Tomates et Algues

Tarte aux Tomates et Algues is a savory tart that combines the sweetness of fresh tomatoes with the umami of seaweed, creating a delightful harmony of flavors. This vegetarian dish is perfect for a light lunch or a sophisticated appetizer, showcasing the best of French coastal cuisine.

Ingredients

• Puff pastry - 200 grams
• Ripe tomatoes - 300 grams, sliced
• Dried seaweed (Nori or Wakame) - 20 grams
• Goat cheese - 100 grams, crumbled
• Fresh basil - 10 grams, chopped
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Roll out the puff pastry on a lightly floured surface and place it in a 20 cm tart pan, trimming the excess pastry.
3. Prick the bottom of the pastry with a fork and pre-bake for 10 minutes until slightly golden.
4. In a bowl, combine the minced garlic, olive oil, chopped basil, salt, and black pepper to create a marinade.
5. Add the sliced tomatoes to the marinade and toss gently to coat.
6. Remove the tart from the oven and layer the marinated tomatoes evenly over the pastry.
7. Sprinkle the crumbled goat cheese and dried seaweed on top of the tomatoes.
8. Bake in the oven for an additional 25 minutes until the cheese is melted and the tomatoes are slightly caramelized.
9. Let the tart cool for a few minutes before slicing and serving warm or at room temperature.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes, promoting heart health.
• Seaweed provides essential minerals and vitamins, supporting overall health.

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