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Adjust Servings:
Hard Cheese – 2 oz (55 g)
Wheat Flour – 7 oz (200 g)
Egg Whites – 1
Butter – 3 ½ oz (100 g)
Salt – 2 pinches
Eggs – 4
Egg Yolks – 1
Sour Cream – 7 oz (200 g)
Cream – 3 ⅓ fl oz (100 ml)
Parmesan – 2 oz (55 g)
Ground Black Pepper – 2 pinches
Nutmeg – 2 pinches
Cherry Tomatoes – 10

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Sour Cream Tart With Tomatoes

Sour Cream Tart With Tomatoes

  • 60 min
  • Serves 6
  • Medium




Generally, a classic tart features a shortcrust base. However, the traditional French recipe has dozens of variations. Hence, we decided to share one of them with you. This time, Cook It will teach you how to make a sour cream tart with tomatoes.

The dish is very effortless to prepare. First, you need to make a crust from hard cheese, butter, and flour. The dough turns out super cheesy! Secondly, you need to prepare a simple sour cream filling. Nutmeg, as well as a delicious Parmesan crust, give the dish a unique flavor.



Beat egg white until foamy. Add grated hard cheese and melted butter; stir.


Add flour and salt to the mixture. Knead the dough. Wrap it in cling film and refrigerate for 1 hour.


Beat eggs with yolk, cream, and sour cream, adding nutmeg and black pepper.


Grease a pan with butter. Place the dough inside and distribute it evenly over the entire surface, including the sides. Pierce in several places with a fork and pour the sour cream filling into the mold.


Cut cherry tomatoes in half and lay them in the filling. Bake the dish for 30 minutes at 535 °F.


After half an hour, remove the tart from the oven and sprinkle with grated Parmesan. Pop the dish back for another 15 minutes.

Let the sour cream tart with tomatoes cool before serving. This dish is fitting for when you expect guests. Not only is it incredibly tasty, but it also looks magnificent. Have a lovely meal!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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