processed cheese, the flour and cold butter cut into cubes, to integrate. Add the Rosemary and the eggs, reprocess. Join the bun with the hands is complete, take the refrigerator 1 time.
For the filling
wash the fennel, cut them into cubes of 1/2 cm. and sauté in a pan with olive oil, 10 minutes.
Peel the tomatoes, and cut into small cubes, place the eggs and cream in a bowl and add salt and pepper. Add tomatoes, the fennel, mix. Roll out the dough with a rolling pin and lining the mold. Bake in moderate oven (180°), 15 minutes, until it is lightly browned. Remove, fill with the mixture of fennel, Sprinkle with the cheese grate and place in oven 15 more minutes, until the surface is colored.
Remove and serve the tart warm or cold. If you want to blend the tomato with basil leaves and sprinkle the dish with the coulis.
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