Goat's cheese tart

Ingredients for 4 servings:

• 250 g flour
• ½ point yeast (dry yeast or 1/2 cube fresh yeast)
• 125 ml water
• 30 ml oil
• 1 pinch(s) of sugar
• 1 pinch of salt
• 125 g cream cheese
• 1 French goat’s cheese (Picandou)
• 3 tomatoes, pitted and diced
• 4 clove(s) garlic, chopped
• 3 tbsp olive oil
• Salt
• pepper
• possibly herbs, mixed, Italian

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the flour with the dry yeast, salt and sugar and knead into a dough with water and oil (crumble the fresh yeast into the middle, add the sugar and mix with the water, then add the oil and salt). Then roll out the dough on baking paper as thinly as possible the size of a baking tray. Mix the cream cheese with the Picandou and garlic and spread it on the sheet of dough (you can also use whole goat’s cheese, e.g. Chavroux from the refrigerated section, it tastes stronger and is not always to everyone’s taste). Spread the diced tomatoes on top, season with salt and pepper and sprinkle with a mixed Italian herbs if desired. Let the whole thing rest for about 10 minutes and then bake in a preheated oven at 200 degrees Celsius for about 10 minutes. Drizzle with olive oil and bake at 225 degrees Celsius for another 5-10 minutes until the edges are light brown. The unbaked sheet of dough can be frozen immediately after rolling it out on the baking paper. Then just let it thaw for about 15 minutes, add the toppings, and bake immediately. It also tastes great topped with sour cream, a finely chopped onion, and diced bacon, like a tarte flambée. The thinner the crust and topping, the tastier I think it is.