Tartlets with tomato cream filling

Ingredients for 18 servings:

• 175 g flour
• 80 g butter or margarine
• 1 egg(s), including the yolk
• 1 pinch of salt
• 1 pinch(s) of sugar
• 10 tbsp tomato paste, slightly heaped
• 2 eggs, including the yolk
• 4 tbsp crème fraîche
• 4 tbsp cheese (hard cheese), grated
• 2 cloves garlic
• Pepper, freshly ground
• ½ tsp basil, dried
• Salt
• 8 olives or 16, black, pitted
• Flour , for the work surface
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough: Knead the flour, butter, egg yolk, salt, sugar, and 1 tablespoon of water into a smooth dough. Wrap in cling film and refrigerate for half an hour. For the tomato cream: Mix the tomato paste, egg yolk, crème fraîche, grated cheese, crushed garlic, and basil. Season with salt and pepper, and perhaps a pinch of sugar. Roll out the dough to about 3 mm thick, line the baking dishes with the dough, and form a rim. Fill with the cream and top each with a whole or halved olive. Bake for 15 minutes at 200 degrees Celsius, let cool, and carefully turn out. Decorating tip: Garnish with small fresh herb leaves (basil, rosemary).