Onion and Tomato Tart

Ingredients

• 220 g flour
• 100 g butter
• 0.5 tsp Salt
• 1 egg
• 500 g cocktail tomatoes
• 1 onion
• 2 tbsp olive oil
• Salt
• Pepper
• 150 g Sour cream
• 1 tbsp Lemon Juice
• 2 Eggs
• 2 tbsp basil oil (for drizzling)

Instructions

1. 1.

   Knead the flour with butter, salt and egg quickly into a dough, wrap in foil and chill for 30 minutes. Wash tomatoes, drain and halve larger ones. Peel onion and slice into rings. Mix sour cream with salt, pepper and lemon juice, then whisk in eggs.

2. 2.

   Roll out the dough on a lightly floured surface to 1 cm thickness and cut a circle about 32 cm diameter with a pastry cutter. Place the dough in a springform pan lined with parchment so that a rim about 3 cm high forms; prickle the bottom several times with a fork. Spread the sour cream mixture over the dough and top with tomatoes. Drizzle onion rings with olive oil and lay them on the tomatoes. Bake in a preheated oven at 200 °C for about 30‑40 minutes. Before serving drizzle with basil oil.