French tomato pie

Ingredients for 12 servings:

• 150 g puff pastry, frozen or fresh
• 500 g cocktail tomatoes
• 4 eggs
• Salt and pepper, white
• 1 pinch(s) thyme, dried
• 6 leaves of basil, freshly chopped
• 5 tbsp crème fraîche
• 1 tbsp butter, melted
• 4 tbsp Gruyère, freshly grated
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Thaw the puff pastry according to the instructions. Pour boiling water over the tomatoes, remove the skins (optional, but not necessary), and cut into small cubes, removing the stems and seeds. Dust the work surface with flour and roll out the puff pastry on it. Rinse the 24 cm springform pan with cold water and line it with the pastry sheet, forming a two-finger-wide edge. Preheat the oven to 200°C (top/bottom heat). Beat the eggs with salt, pepper, thyme, and basil until frothy. Gradually stir in the crème fraîche and melted butter. Mix the diced tomatoes into the egg mixture and spread over the pastry. Sprinkle the grated cheese over the filling. Bake the tart on the middle rack of the oven for 8 minutes. Then reduce the heat to 180°C (350°F) and bake for another 20-25 minutes. If desired, cover the tomato tart with wax paper to prevent the surface from over-browning. Serve with ciabatta bread and herb garlic butter.