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The tomato and mozzarella tarte flambée with pesto is ideal for sharing. Here is the recipe. © Simply Tasty
Juicy tomatoes, creamy mozzarella and green pesto make a tarte flambée shine in the colors of the Italian flag.
From the supposedly poisonous fruit to the global star – only the tomato can do that. Because the round, red fruit, which can be found in almost every salad today, was once decried as the “murderer of the aristocrats”. This misunderstanding has its roots in a fatal error. Aristocrats in England and northern Europe died after eating tomatoes. But it wasn’t the tomato’s fault. The problem was pewter bowls and plates, which were common in aristocratic homes in the 16th century. The acidic tomato chemically reacted with the lead-containing material, resulting in a toxic fusion.
Tomatoes have a turbulent history that began thousands of years ago in South and Central America. The Maya were probably the first to cultivate this plant long before Christopher Columbus brought it to Europe in 1498.
As one of the first European contacts with the tomato and due to a close connection with American colonies, the Spanish accepted the tomato as a food relatively quickly. Despite initial skepticism, it was subsequently adopted as a food in Italy during the 16th century. So lucky! Because the combination of tomatoes, mozzarella and basil, which is known as “Caprese”, has become an integral part of the kitchens in Italy and around the world. Zucchini caprese, insalata caprese, tomato and mozzarella spread – none of these dishes would exist if people continued to believe that tomatoes were poisonous.
Today, the tomato is the most popular vegetable (uh, fruit) in Germany and, with over 10,000 known varieties, a particularly versatile fruit. Three of these countless varieties come on the tomato and mozzarella tarte flambée with pesto.
The tomato and mozzarella tarte flambée with pesto is so easy to prepare:
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You only need a few ingredients for the tomato and mozzarella tarte flambée with pesto:
1 pack (270 g each) puff pastry from the refrigerated section 400 g mozzarella, sliced 100 g vine tomatoes, sliced 100 g green tomatoes, sliced 100 g cocktail tomatoes, halved 1 tsp salt 0.5 tsp pepper 6 tbsp pesto
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The preparation is so easy:
Roll out the puff pastry with the baking paper on a baking tray. First evenly cover with mozzarella, then with tomatoes. Finally, season with salt and pepper. Put in the oven at 160 °C for 25 minutes. Spread the pesto over the finished tarte flambée and serve. The recipe is prepared very quickly. © Simply Tasty
By the way, in many countries the tomato was considered an aphrodisiac, which gave it names like “pomme d’amour” (love apple) or apple of paradise.
This article was created with the help of machines and carefully checked by editor Eva Lipka before publication.
2023-08-21 04:30:29
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