French tomato tart

Ingredients for 1 servings:

• 220 g wheat flour type 550
• 125 g butter, cold
• 1 egg(s)
• ½ tsp salt
• 2 tbsp water, cold
• 3 tomatoes
• 200 g goat cheese (goat cheese roll)
• 1 tbsp, heaped mustard, medium hot
• 2 tbsp herbs, chopped, frozen, e.g. B. Mediterranean style
• olive oil
• Honey, liquid
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Quickly mix the dough ingredients into a dough and line a 24cm/26cm round tart tin. I use a tin with holes, which ensures the dough becomes nice and crispy/crumbly during baking. Refrigerate for about 30 minutes. In the meantime, slice the tomatoes and goat cheese. Preheat the oven to 215°C (top/bottom heat). Remove the tart tin from the refrigerator and spread with the mustard. Spread the tomatoes on the base, drizzle with olive oil and the chopped herbs. Then scatter the goat cheese on top. Sprinkle with salt and pepper. Drizzle with honey at the end. Bake in the oven for about 35 minutes.