Italian summer tart

Ingredients for 4 servings:

• 150 g flour, possibly 1/3 wholemeal spelt flour
• ¾ tsp salt
• 75 g butter, cold
• 50 g Parmesan or Pecorino, grated
• 50 ml water, cold (if using VK-Flour you may need a little more)
• 1 bunch of parsley
• 1 bunch of basil
• 2 cloves garlic
• 50 g Parmesan or Pecorino, grated
• 1 dl milk
• 2 dl cream
• 3 eggs
• e.g. salt and pepper
• 6 tomatoes, preferably San Marzano
• 2 tbsp olive oil

Instructions

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

with tomatoes and herbs

Grease or flour a quiche or tart dish (approx. 30 cm in diameter). For the pastry, mix the flour and salt in a bowl, add the cold butter in small pieces and quickly rub into a crumbly mixture. Mix in the cheese, pour in the water, and quickly combine to form a smooth dough. Roll out the dough and pour it into the quiche dish. Prick the base with a fork and refrigerate. For the topping, puree the parsley, basil, and sliced ​​garlic together with the milk, cream, and cheese. Add the eggs, mix again, and season to taste. Peel the tomatoes (this works best if you briefly dip them in boiling water, then rinse them with a cold water and peel them with a knife). Slice the tomatoes lengthwise, sprinkle with olive oil, and season with a little salt and pepper. Spread the topping over the pastry, then top the quiche with the tomatoes. Bake at 200 degrees Celsius on the lowest rack for about 35 minutes. Let stand briefly, slice, and serve.