Fennel and Tomato Tart

Ingredients

• 300 g flour
• 1 pinch salt
• 100 g cold butter
• 1 egg
• oil for greasing the pan
• 1 tbsp coarse mustard (mild)
• 200 g tomatoes
• 6 tbsp Olive oil
• 1 onion
• 2 Garlic cloves
• 3 tbsp white wine
• 1 tsp sugar
• Salt
• pepper from grinder
• 4 small tomatoes
• 1 bulb fennel
• 1 tsp Dried oregano

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces and distribute around the well; add egg, about 50 ml lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat oven to 180°C (356°F) with upper and lower heat. Roll out the dough between two sheets of parchment paper, line a greased tart pan, and bake in the preheated oven for 15 minutes. Remove and brush with mustard.

3. 3.

   Briefly blanch the tomatoes, shock them, peel and roughly chop. Peel onion and garlic and finely chop. Heat 3 tbsp olive oil in a pan and sauté onion and garlic. Stir in tomatoes, wine and sugar; season with salt and pepper and simmer for about 30 minutes.

4. 4.

   Wash the tomatoes, remove stems, slice into rounds. Clean fennel, halve it, cut off the tough core, and slice into rounds. Spread the tomato mixture over the pre-baked base, smooth, and decorate with tomato and fennel slices. Sprinkle oregano on top. Drizzle remaining olive oil and bake for another 20 minutes in the hot oven. Serve warm or cold.