Tart with cherry tomatoes and goat cheese

Ingredients for 2 servings:

• 1 pack of dough (tart or quiche dough)
• 150 g goat’s cheese
• 200 ml whipped cream
• 1 egg(s)
• 1 egg yolk
• salt and pepper
• 50 g dried tomatoes
• 2 tbsp olive oil
• 2 garlic cloves, finely diced
• 1 onion(s), red
• 6 sprigs of thyme
• 500 g cherry tomatoes
• 2 tbsp pine nuts

Instructions

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

fresh and delicious

Line a quiche dish (22 cm diameter) with baking paper and cover with the pastry. Press the edges down firmly. Prick the pastry base several times with a fork and chill for about 20 minutes. For the topping, put half of the goat cheese in a mixing bowl with the cream, egg and egg yolk and puree with a hand blender. Season with salt and pepper. For the filling, cut the sun-dried tomatoes into strips. Heat the oil in a pan. Sauté the garlic and onion until translucent. Add the sun-dried tomatoes and half of the thyme and fry for 2 minutes. Season with salt and pepper. Add the cherry tomatoes to the pan with the remaining ingredients and cook for 2 minutes. Mix everything together and place the filling on the pastry. Pour the topping over the top. Bake the tart in a preheated oven at 240 °C top / bottom heat (fan not recommended) on an oven rack directly on the oven floor for 10 minutes. Reduce the temperature to 200°C and bake the tart for another 20-25 minutes. Slice the remaining goat cheese and place it on top of the tart along with the pine nuts 10 minutes before the end of the cooking time. Remove the tart from the oven and let it cool on a wire rack. Garnish with thyme before serving.