Cherry Tomatoes Tart

If you want to take full advantage of the tomatoes in their peak season, try this recipe from the MagicTeam, you won't be disappointed! 

Ingredients for a 24cm diameter tart :

250gr of GRTA cherry tomatoes
1 shortcrust pastry

In addition, what you will need :

1 garlic clove

3 tbsp olive oil

6 tbsp balsamic vinegar

salt and pepper

Preparation :

1. Cut the cherry tomatoes in half and salt them, stir gently and leave to drain for 30 minutes in a bowl.

2. Collect the juice they have released and set aside.

3. Oil the bottom of a pie dish, arrange the tomatoes cut face down and season (for example with oregano, Herbes de Provence or simply salt and pepper).

4. Cover the tomatoes with the spread shortcrust pastry. Poke a hole in the middle of the dough to create a steam outlet.

5. Bake in a ventilated oven at 180° C for 30 minutes. Check the cooking from time to time. If the pastry browns too quickly, you can cover it with aluminum foil for a few minutes.

6. Remove the dish from the oven and let cool for 15 minutes. Quickly flip over the pie on a clean plate.

7. Collect the cooking juice from the bottom of the pan, mix it with the tomato juice collected in point 2, a minced clove of garlic, 2 tbsp of olive oil and 6 tbsp of balsamic vinegar. Reduce over low heat until syrupy.

8. Coat the tomatoes with the hot syrup.

9. Serve hot or warm, with a green salad on the side for example.

It's ready !

The MagicTip: cary the flavors according to your taste, you can add cheese, aromatic herbs, onion, garlic, etc. Let your imagination run wild.

If you try this recipe, let us know how you found it, the MagicTeam will be happy to read your feedback!

A festive dessert!

Ingredients for 8 persons:

500 ml clementine juice

The juice of a lemon

180 gr of sugar

100 ml of water

1 egg white

Preparation :

First, prepare the syrup: pour the water and sugar into a saucepan and mix with a wooden spoon. Boil the mixture for about one minute. Remove from the heat and leave to cool.

Extract the juice from the clementines and lemon.

Then stir the clementine juice and lemon juice into the syrup, mixing well.

Beat the egg white until stiff and fold it into the mixture. The mixture is not homogeneous? It doesn't matter, it will become homogeneous in the ice-cream maker. Place the mixture in the ice-cream maker and allow it to swirl until the sorbet is formed.

Pour into nice individual silicone moulds or into a plastic box.

Place in the freezer.

It's ready to use!

The MagicAstuce: this sweet sorbet can be served with a liqueur. Or accompanied by delicious home-made Christmas biscuits!

h4. Dessert with eggs and milk ,100% « Genevois » ! # 1. Preheat the oven at 180°, boil 1 liter of milk with 100g of sugar. # 2. The caramel : 100g of sugar in a heavy bottom saucepan, allow to melt slowly without stirring. # 3. Beat 6 eggs. Pour the warm milk over the mixture, whisking with energy. Add lemon zest if you wish. # 4. Place the mixture into a caramelized baking dish (or small ramekins).Cook in the oven in a water bath for about 30 to 40 minutes. Check and verify the cooking with the tip of a knife. # 5. Allow to cool, and place in the refrigerator. h5. A special treat !