Summery tomato tart

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, soft
• 1 tsp salt
• 1 egg(s)
• 600 g tomatoes
• 2 tsp honey
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp, heaped spice mix (bruschetta spice)
• 2 eggs
• 200 g cream cheese
• 2 tsp mustard
• 1 tbsp flour, heaped
• 1 bunch of chives
• 20 leaves basil, fresh
• ½ bunch arugula

Instructions

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

with sun-ripened tomatoes

Line a 28 cm springform pan with baking paper. First, make a dough from flour, softened butter, egg, and salt. Line the bottom and sides of the springform pan with it and then refrigerate for at least 30 minutes. For the filling, mix a marinade of honey, white wine vinegar, olive oil (ideally tomato oil from the sun-dried tomatoes in a jar), salt, pepper, and bruschetta seasoning. Wash the tomatoes, remove the stems, and dice them. Add to the marinade and let stand. For the topping, whisk the eggs with the cream cheese and mustard. Then add the flour and mix well. Finely chop the chives and basil leaves and add them. Now combine the filling and topping, using all of the marinade liquid. Pour onto the prepared dough in the springform pan, distributing the tomatoes evenly. Bake in the oven at preheated 200°C for 30 minutes. Wash the arugula and, if necessary, chop the leaves a little. Portion the baked tart and garnish with arugula. Serves 8 as a starter or 4 as a main course.