Tomato tart with saffron cream
Instructions
2_10197 TOMATO TART with SAFFRON CREAM INGREDIENTS for 4 PEOPLE a sheet of frozen puff pastry, 200 g of tomato pulp, a pack of cream, 2 whole eggs, 4 egg yolks, 1 teaspoon of Saffron filaments, salt, pepper.
Roll out the pastry and line with this Cake mould; cover it with aluminum foil while good walls so it doesn't come off during cooking.
Cook the pasta in the oven at medium temperature, previously heated, for 10 minutes; withdrawn aluminium and bake again for 5 minutes.
Spread the tomato sauce on the base of the cake, brush strokes with the help of a spoon.
Soak the Saffron strands in two tablespoons of water and let them stand for 5 minutes.
Meanwhile, heat the cream, add the Saffron infusion, retire it from heat and let stand for a few minutes.
Add the beaten eggs, salt and pepper and pour the mixture on the cake, over the sauce.
Gilds in the oven at medium temperature for 30 minutes.
