Tomato and Arugula Tart

Ingredients

• 100 g cold butter
• 200 g Flour
• 1 egg
• 1 pinch salt
• olive oil (for the pan)
• 500 g tomatoes
• Salt
• 250 g ricotta
• 3 eggs
• 50 ml whipping cream
• 200 g Goat cheese
• pepper (ground)
• 1 tbsp honey
• 1 handful Arugula

Instructions

1. 1.

   Cut the butter into pieces, then mix with flour, egg, salt and 1–2 tbsp cold water to form a smooth dough. Wrap in cling film and refrigerate for about 1 hour.

2. 2.

   Preheat the oven to 200 °C (400 °F) with upper and lower heat. Brush the tart tin with oil.

3. 3.

   Roll out the dough, line the tin and shape a rim. Prick the base several times with a fork and bake for about 15 minutes until golden brown. Remove from the oven and let cool slightly. Wash, trim stems, slice tomatoes thickly, salt them and let sit in water for ~10 minutes. Mix ricotta with eggs, cream and half of the crumbled goat cheese; season with salt and pepper. Spread evenly over the dough. Pat dry tomato slices and arrange on the ricotta layer. Drizzle with honey and sprinkle remaining goat cheese about 10 minutes before finishing. Bake for another ~25 minutes until set.

4. 4.

   Wash, trim and shake arugula dry. Sprinkle over the tart just before serving, remove from tin and cut into pieces to serve.