INGREDIENTS FOR THE SHORT PASTRY
- 300g of organic flour
- 150g of butter
- 150g of sugar
- 1 egg and 1 yolk
- 1 pinch of salt
Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.
- Sift the flour, add the sugar, a pinch of salt, the cold butter cut into pieces, an egg and a yolk.
- Knead everything quickly with the knife and then manually, trying to mix without heating the dough.
- If necessary, add a few tablespoons of very cold water, until you get a smooth mixture.
- Leave the dough to rest for 30 minutes in the refrigerator, covered with cling film.
INGREDIENTS FOR TOMATO FROST
Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.
- Blend the yellow tomatoes until you obtain a smooth cream.
- Thoroughly mix the yellow cherry tomato compote with the corn starch, sugar and star anise flower.
- Continue to slowly mix all the ingredients and bring to the boil until the tomato gel is completely firm.
- Leave to cool completely and remove the star anise flower.
- Roll out half the pastry and cut the other half into strips.
- Line a previously well-buttered and floured tart mold with the shortcrust pastry.
- Place the cold tomato gel inside the shortcrust pastry.
- Decorate with strips of shortcrust pastry and place in the oven, previously heated to 180°, for 50-55 minutes.
- Cool and store in the refrigerator.
- Serve cold.
