Spicy cherry tomato tart

Ingredients for 1 servings:

• 150 g Parmesan
• 150 g flour
• Salt
• pepper
• nutmeg
• 100 g butter, cold
• 4 eggs
• 650 g cherry tomatoes
• 200 g sour cream
• some basil
• 50 g raw ham (e.g. Black Forest or Parma ham)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the flour with 75g of Parmesan, the butter, one egg, and a little salt to form a smooth shortcrust pastry. This is best done with a dough hook and later by hand. Cover and chill for about 30 minutes. Wash and halve the tomatoes. Mix the sour cream and the remaining 3 eggs and season well. Now stir in the remaining 75g of Parmesan and the basil. Line a 26cm diameter dish with baking paper. Roll out the dough on a floured surface and place in the dish, pressing the edges up to about 2cm. Prick the base several times with a fork. Add the tomatoes and arrange about 2/3 of the finely chopped ham between them. Pour the sour cream mixture over the top and cover with the remaining ham. Bake at 175°C (convection oven) for 45-50 minutes.