Tart with summer tomatoes

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 1 egg(s)
• 1 tsp salt
• 1 tbsp butter
• 1 onion(s), red
• 1 tsp sugar
• 1 tbsp balsamic vinegar
• 1 pinch(s) of salt and pepper
• 150g Gorgonzola or Feta cheese or Manouri
• 200 g double cream cheese
• 600 g mixed tomatoes, e.g. oxheart, vine, Roma, yellow and black tomatoes
• 2 tbsp thyme leaves
• 1 tbsp honey
• 2 tbsp pine nuts, roasted
• 2 tbsp Parmesan, freshly grated
• 1 tbsp olive oil
• some basil leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Knead the flour, butter, salt, and egg into a dough and wrap in cling film. Let it rest in the refrigerator for 1 hour. In the meantime, slice the onion into half rings and fry in the butter over low heat for 15 minutes until translucent. Add the sugar and caramelize for another 5 minutes. Then season with balsamic vinegar, salt, and pepper. Mash the Gorgonzola, feta, or Manouri cheese in a bowl with a fork and mix with the cream cheese until creamy. Season with pepper. Cut three-quarters of the tomatoes into medium-thick slices. Preheat the oven to 180°C (fan). Roll out the dough thinly into an oval shape on a baking sheet lined with baking paper and prick several times with a fork. Spread the cream cheese mixture over the pastry base. Distribute the thyme and balsamic onions on top. Top the tart with the tomato slices, drizzle with 1 tablespoon of honey, and season with salt and pepper. Fold over the edges of the pastry. Bake the tart on the lowest rack for about 35 minutes. During the last 5 minutes, scatter the toasted pine nuts on top and sprinkle with Parmesan cheese. Top the finished tart with the remaining thinly sliced ​​tomatoes. Drizzle with a few drops of olive oil and garnish with basil leaves.