Recipe for: Rustic tart with grilled tomatoes and basil sauce - photo 1
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Recipe for: Rustic tart with grilled tomatoes and basil sauce

Spicy Cakes and Bakes Grilling Regional Cuisine of Poland 90 min Medium 0 views ~28.60 PLN - (0)
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Description

Rustic tart with grilled tomatoes and basil sauce is a summer proposal in the Masurian style — rustic, fragrant with herbs and fresh vegetables from the garden. The pastry is golden and crumbly, the filling creamy thanks to the cottage cheese and cream, while the grilled tomatoes add sweetness and a smoky aroma. The basil sauce brings freshness and a green color, and the baked layer of yellow cheese creates an appetizing crust. The dish pairs well with a light salad of green leaves, cold kefir or buttermilk, and young potatoes with dill. Perfect for a summer gathering, picnic, or Sunday dinner — visually impressive and easy to share in portions.

Ingredients Used

Ingredients (15)

Servings:
4
  • Wheat flour 300 g
  • Butter 150 g
  • Water 60 ml
  • Semi-fat cottage cheese 300 g
  • Cheese 100 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Tomato 6.7 pcs (~800 g)
  • Rapeseed oil 30 g
  • 18% cream 150 ml
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Basil 30 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Chicken egg 1 pcs (~60 g)
  • Lemon 0.6 pcs (~50 g)
💰 Estimated dish cost: ~28.60 PLN (7.15 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the ingredients for the dough. Place the butter in the refrigerator for at least 30 minutes to make it very cold. Sift the flour into a large bowl and mix it with the salt. Cut the cold butter into cubes about 1 cm on each side and add it to the flour.

Ingredients: Wheat flour, Butter, Salt
Use a large metal bowl and a sharp knife to cut the butter. Cold butter is key to a flaky pastry structure. If the butter is soft, chill the mixture in the fridge for 15–20 minutes.
2

Rub the butter into the flour with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (the size of the crumbs should be similar to coarse sand). Keep small pieces of butter — this will give a layered texture after baking.

Ingredients: Wheat flour, Butter
If you are using a food processor, pulse briefly (3–5 pulses). Do not mix too long to prevent the butter from melting into the flour.
3

Add very cold water by the tablespoon and quickly mix with a fork or spatula until the dough starts to come together. Gather the mixture into a ball, do not knead for long — just combine until there are no dry bits of flour.

Ingredients: Water, Wheat flour
Use a fork or a silicone spatula. The dough should be slightly moist but not overly sticky to the hands. If it is too dry, add another 1 tablespoon of water; if too wet, sprinkle in a little flour.
4

Flatten the ball of dough into a disk about 2–3 cm thick, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilled dough is easier to roll out and will hold its shape during baking.

Ingredients: Wheat flour
Use plastic wrap. If you're in a hurry, place the dough in the freezer for 20 minutes, but no longer than 30 minutes.

Filling

5

In the meantime, prepare the filling. Peel and finely chop the onion. Heat 1 tablespoon of rapeseed oil in a pan and sauté the onion over medium heat for 6–8 minutes until it becomes soft and translucent, but not golden. Add the chopped garlic and sauté for 30–40 seconds until fragrant.

Ingredients: Onion, Garlic, Rapeseed oil
The best is a 24–26 cm skillet with a thick bottom. Fry over medium heat and stir with a wooden spoon to prevent the onion from burning. Garlic browns quickly — sense the moment.
6

In a bowl, combine the cottage cheese with 2/3 of the grated cheese, sautéed onion with garlic, 1/2 teaspoon of salt, and freshly ground pepper (about 2 pinches). Mix vigorously with a fork until the mixture is creamy and smooth.

Ingredients: Semi-fat cottage cheese, Cheese, Salt, Black pepper, Onion, Garlic
Use a fork or spatula. Taste the mixture and adjust the salt — the cottage cheese may already be salty; it's better to add more salt at the end.

Grilling

7

Wash the tomatoes, cut them in half (or into quarters if they are large). Drizzle with canola oil and sprinkle with a little salt. Preheat the grill or grill pan over medium-high heat. Grill the tomatoes skin side down for 3–4 minutes, until slightly charred; turn to the other side and grill for another 2–3 minutes, until they soften and slightly shrink.

Ingredients: Tomato, Rapeseed oil, Salt
Use a garden grill or a well-heated grill pan. Don't overdo the temperature — the tomatoes should soften and release their juice, but not fall apart completely. This is a key step for the smoky flavor.

Basil sauce

8

Prepare the sauce: tear the basil leaves from the stems and wash them. In a blender, blend the basil with the cream, 1 clove of garlic (optionally crushed), a pinch of salt and pepper. If you want, add the juice of half a lemon (optional) for a brighter flavor. Blend briefly until the sauce is uniform, light green, and slightly creamy.

Ingredients: Basil, 18% cream, Garlic, Lemon, Salt, Black pepper
Use a hand blender or a jug blender. If the sauce is too thick, add 1–2 tablespoons of water. Taste and season to your preference.

Assembly

9

Preheat the oven to 200°C (top-bottom). Take the dough out of the fridge and roll it out on a lightly floured surface into a circle about 30–32 cm in diameter. Transfer the dough to baking paper and place the cheese mixture in the center, leaving about a 4–5 cm edge free.

Ingredients: Wheat flour, Semi-fat cottage cheese, Cheese
Use a rolling pin and a countertop or large board. If the dough is sticky, sprinkle it with a little flour. Transferring it will be easier if you roll the dough onto the pin.
10

Arrange the grilled tomatoes on top of the cheese mixture, with the part containing juice — spread evenly. Fold the edges of the dough towards the center, creating a rustic wave. If you are using an egg, beat it and brush the edges for a nice golden color.

Ingredients: Tomato, Wheat flour
Arrange the tomatoes spatially so that their juice doesn't soak the entire tart — you can place a few tomatoes directly. Use your hands or a spatula for wrapping.

Baking

11

Place the tart in the preheated oven and bake for 30–35 minutes at 200°C, until the edges are golden and the cheese is lightly browned. After 20 minutes, you can gently cover the edges with foil if they are browning too quickly.

Ingredients: Cheese, Tomato, Wheat flour
The best is a baking tray lined with parchment paper. Check with a skewer if the center mixture is warm — this means the filling is baked. Do not bake longer than necessary to prevent the tomatoes from drying out.

Finishing

12

Remove the tart from the oven and let it rest for 8–10 minutes to allow the juices to settle slightly. Before serving, drizzle the tart with basil sauce or serve the sauce separately. Cut into 6–8 pieces and serve warm or at room temperature.

Ingredients: Basil, 18% cream, Tomato
Use a sharp knife or a spatula for cutting. Letting it rest prevents the filling from spilling onto the plates. Additionally, you can add fresh basil leaves for decoration.

Fun Fact

💡

Rustic tarts (galette) come from the rural cuisine of France, but in Poland, they can be easily adapted using seasonal tomatoes and cottage cheese — simplicity and quality of ingredients are key here.

Best for

letnie przyjęcie piknik family dinner

Tips

🍽️ Serving

Serve the tart slightly warm with a green salad of young dill and a simple vinaigrette, or with cold buttermilk/kefir. You can serve the basil sauce separately in a small bowl for those who prefer less sauce. It also tastes great with young potatoes with dill as part of a meal.

🥡 Storage

Store the tart in the refrigerator for up to 48 hours in an airtight container. To reheat, use an oven preheated to 170°C for 8–10 minutes — this will keep the crust crispy. Long-term freezing is not recommended, but portions can be frozen for up to 1 month; thaw slowly in the refrigerator and reheat in the oven.

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