Tomato Tart

Ingredients

• 250 g flour
• 1 pinch salt
• 125 g cold butter
• 1 egg
• fat (for the pan)
• 400 g ripe cherry tomatoes
• Salt
• Pepper (freshly ground)
• 1 tbsp white balsamic vinegar
• 1 tbsp Olive Oil
• rosemary sprig (for garnish)
• basil (for garnish)

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and press a well into the center. Cut cold butter into small pieces, distribute around the well, add egg, about 40 ml lukewarm water, and cut everything together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Preheat oven to 180 °C (convection). Roll out the dough between two sheets of cling film, line greased tart tins, and top with washed tomatoes. Season with salt and pepper, drizzle with vinegar and oil. Bake in the preheated oven for about 30 minutes. Remove and serve garnished with rosemary sprigs and basil.