Apple tart with goat’s cheese and Tomami Drip Painting

#2

vegetarian

dessert

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 200 g spelt flour
• 80 g butter
• 50 ml water
• 1 egg
• 1 pinch salt
• 200 g goat’s creamed cheese
• 100 g goat’s cheese roll
• 1 apple
• 1 tsp. Pul Biber
• Juice ½ lemon
• 1 sprig rosemary
• some hazelnuts, finely sliced
• pepper
• 2 tbsp. honey
• 2 tbsp. Tomami Tomato

INSTRUCTIONS

Knead the flour, butter, water, egg and salt into a firm dough, wrap in cling film and leave at least half an hour to rest in the refrigerator. Roll out thinly on baking paper. Preheat the oven to 210 degrees (200 degrees convection oven). Stir the goat’s cream cheese with Pul Biber and freshly ground pepper, smooth and spread onto the rolled dough. If the mixture is not easily spreadable, stir in a little milk. Cut the goat’s cheese roll into thin slices. Wash the apples, remove the core with a cutter and slice. Drizzle with lemon juice. Place the apples and goat’s cheese slices onto the pastry. Season lightly with pepper and sprinkle with fresh rosemary and chopped hazelnuts. Transfer carefully onto a baking sheet and bake until golden brown for about 15-20 minutes. Stir the honey with Tomami and drizzle over the hot tart. Serve with green salad.