Light tomato tart with Camembert

Ingredients for 1 servings:

• 200 g flour
• 1 tsp salt
• 100 g butter
• 4 tbsp water
• Fat for the mold
• 4 large tomatoes
• 1 onion(s)
• 2 eggs
• salt and pepper
• 1 cup crème fraîche
• 150g Camembert(s)
• basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

super delicious as a main course or starter

Knead the dough ingredients into a shortcrust pastry and place in the greased tart tin. Chill for 30 minutes. Then prick several times with a fork. Pre-bake in a hot oven at 200°C (top/bottom heat) for 5 minutes. Remove the stems from the tomatoes and cut into wedges. Peel and finely chop the onion. Arrange the tomato wedges in a ring on the dough and sprinkle with onion. Return to the hot oven until the topping is ready. To do this, whisk the eggs with salt, pepper, and a little basil. Stir in the crème fraîche. Finally, finely dice the Camembert and stir in (with a crust!). Spread over the tomatoes and bake for about 30-40 minutes, until the tart is lightly golden brown. The tart has approximately 2709 kcal.