Tomato cake with cream cheese

Ingredients for 4 servings:

• 300 g wheat flour type 405
• 1 tsp, heaped herbal salt
• 150 g margarine
• 2 eggs, size M
• Flour for the work surface
• Fat for the mold
• 1 tbsp breadcrumbs for the form
• 400 g cocktail tomatoes, small
• 4 tbsp olive oil
• 2 tbsp Balsamic vinegar bianco
• 1 tsp liquid honey (e.g. rosemary honey)
• 300 g double cream cheese, natural
• 2 eggs, size M
• 1 tsp herbal salt
• 1 tsp dried herbs of Provence
• 1 tsp garlic, diced, freeze-dried
• 1 tsp mild herb mustard
• some black pepper, freshly ground
• some stalks of arugula for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

for a 20 cm x 30 cm removable base tin, simple quiche, variable, for guests

Knead the ingredients for the dough, wrap in plastic wrap, and refrigerate for 30-60 minutes. Wash the tomatoes, pat dry, and pierce each tomato two or three times (e.g., with a potato fork). Whisk the ingredients for the marinade and mix with the tomatoes. Cover and let the tomatoes sit. Whisk the ingredients for the topping with a whisk. Preheat the oven to 200°C (top/bottom heat). Place an oven rack on the lowest oven rack. Roll out the dough on a floured surface slightly larger than the quiche dish. Grease the dish. Using a rolling pin, place the dough in the dish and press down an edge. Trim off any excess dough with a knife. Sprinkle the dough base with breadcrumbs. Pour the topping onto the base. Spread the tomatoes evenly on top and drizzle with the remaining marinade (approx. 1-2 tablespoons). Place the quiche dish on the oven rack and bake for 35-40 minutes. Allow the quiche to cool in the dish on a wire rack. Garnish the quiche with arugula, if desired. Serve with a green salad.