Tomato and zucchini tart with Parmesan shortcrust pastry

Ingredients for 1 servings:

• 180 g flour
• 50 g Parmesan, grated
• 1 egg(s)
• 100 g butter
• Fat for the mold
• some flour for the work surface
• 5 tbsp olive oil
• 1 large zucchini
• 20 small cocktail tomatoes
• 2 garlic cloves
• 1 tsp oregano, dried
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

For the dough, quickly mix the flour, Parmesan cheese, egg, and butter into a smooth dough. Roll out the dough on a lightly floured surface, place it in a prepared, greased tart dish, and chill for half an hour. My dish measures 12.5 x 34 cm. Cut the washed zucchini into 5 mm thin slices and then halve them. Cut the washed tomatoes into 1 cm thick slices. I used cherry tomatoes from the garden. You may need more or fewer tomatoes depending on the size. Mix the olive oil with the finely chopped garlic, oregano, salt, and pepper. Prick the chilled dough in the tart dish a few times with a fork and brush with a little of the olive oil mixture. Layer the zucchini and tomato slices on top, like roof tiles. Brush with the remaining oil mixture. Bake in a preheated oven at 180 °C (top and bottom heat) for about 40 minutes. The tart tastes good both warm and cold.