Tomato tart with pepper mustard

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 1 egg yolk
• ½ tsp salt
• 1 tbsp water, cold
• 5 tomatoes (plum tomatoes), peeled, sliced, drained
• 4 tbsp mustard (pepper mustard from Dijon)
• 2 onions, red, finely chopped
• 100 g cheese, grated Gruyère cheese
• olive oil
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 45 minutes

savory tart from France

For the dough, knead all ingredients together, shape into a ball, and wrap in cling film to chill in the refrigerator. Roll out the dough and place it on a buttered 30 cm baking sheet. Blind bake in a preheated oven at 220 degrees Celsius for 10 minutes. Bake the onion in olive oil for about 10 minutes. Brush the dough base with peppercorn mustard, arrange tomato slices on top, and scatter the drained onions on top. Sprinkle with cheese, then bake in a preheated oven at 200 degrees Celsius on the second rack from the bottom for about 40 minutes. Serve warm.