Broccoli and cream cheese tart with sun-dried tomatoes

Ingredients for 1 servings:

• 200 g butter
• 1 pinch of salt
• 300 g flour
• some water
• 750 g broccoli
• 4 eggs
• salt and pepper
• 400 g herb cream cheese
• 150 g sour cream
• 1 pack of Italian herbs, frozen
• 100 g tomatoes, dried in oil

Instructions

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

from a 30-32cm tart

For the shortcrust pastry, put the flour, butter in small pieces, salt, and cold water in a bowl and knead into a dough, first using the dough hook of a hand mixer and then by hand. Place the dough in a greased tart tin (30-32 cm), then chill. Cook the broccoli in boiling salted water for about 2-3 minutes, then drain. Preheat the oven to 200°C (top/bottom heat). Beat the eggs with a little salt and pepper, beat in the cream cheese and sour cream, and then stir in the herbs. Cut the tomatoes into strips and stir in as well. Place the broccoli on the dough and pour the cream cheese mixture evenly over it. Bake the tart in the preheated oven for about 30 minutes.