John Myers
Ingredients for 4 servings:
- 250 g flour
- 100 g butter
- 8 tbsp water, cold
- 4 tsp vinegar
- 1 pinch of salt
- Flour for the mold
- 5 tomatoes (vine tomatoes)
- 2 small onions
- salt and pepper
- 2 tbsp Dijon mustard for spreading
- 2 eggs
- 200 g crème fraîche or sour cream
- 3 tbsp milk
- 50 g Parmesan
- Basil, chopped
- herbs, Italian
- Paprika powder
- optional spice(s) of your choice
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes
Knead the flour, butter, water, vinegar, and salt, first with a dough hook and then by hand, until you have a nice, smooth dough. Wrap the dough in aluminum foil and refrigerate. Slice the tomatoes and season with salt and pepper. Let stand for up to 15 minutes, if possible. In the meantime, slice the onions and sauté over very low heat for about 15 minutes until translucent. Then whisk together the eggs, crème fraîche, milk, salt, pepper, Parmesan cheese, chopped basil, and other spices (Italian herbs, paprika, etc.). Press the dough into the dish with a little flour, pierce the base with a fork, and spread with mustard. Spread the onions and then the tomatoes (without the juice!) on the base. Pour the topping over the dough and bake at 225°C for 30-35 minutes (top/bottom heat; fan-assisted oven will dry out the mixture).
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