Tomato tart

Ingredients for 1 servings:

• 125 ml water, hot
• 1 tbsp, levelled sugar
• 250 ml buttermilk, cold
• ½ cube of yeast
• 500 g spelt flour
• 1 tsp, heaped salt
• 1 ½ tbsp rapeseed oil
• 300 g tomatoes, peeled
• 4 eggs
• 40 g cornstarch
• 2 tsp, heaped herbs, e.g. oregano, rosemary and thyme
• salt and pepper
• 1 m.-sized onion(s)
• 2 cloves garlic
• 6 m.-large tomato(s)
• 200 g mozzarella, grated or another cheese

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Tart with wholemeal spelt base, for a tart or 26cm springform pan, vegetarian

Dissolve the sugar in hot water. Stir in the buttermilk and dissolve the yeast in this lukewarm mixture, then cover and let stand for 10 minutes. In the meantime, sieve the peeled tomatoes, add the eggs and starch, and mix with a hand mixer on high for at least 2 minutes until smooth. Stir in the herbs, salt, and pepper, then chill the mixture. Sift the flour onto the previously mixed buttermilk mixture. Add the salt and rapeseed oil and knead everything into a smooth dough. Separate a third of the dough, roll it out into a circle about 1 mm thick, and place it in a greased tart or 26cm springform pan, leaving a rim up to the top edge of the pan. Form the remaining dough into rolls. Line a baking sheet with baking paper. Place the rolls on top and cover. Set the sheet aside and let the rolls rise. Finely chop the garlic cloves, finely dice the onion, and mix together. Slice the whole tomatoes. In the dish, cover the pastry base with one-third of the tomato puree. Spread half of the garlic and onion mixture with half of the tomato slices on top. Pour the second third of the puree over the top. Spread the second half of the onions and tomatoes over the top, then pour the rest of the puree over the top. If desired, the remaining edge of the pastry can be trimmed just above the tomato mixture; however, it won’t hurt to leave it on. Finally, sprinkle the grated cheese evenly over the top. Bake in an oven preheated to 200°C (top/bottom heat) for approximately 30-35 minutes on the middle rack.