Tomato tart

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, cold
• 3 m.-sized eggs
• 600 g tomatoes (plum tomatoes)
• 4 tbsp olive oil
• salt and pepper
• 2 tsp honey
• 2 tbsp balsamic vinegar, white
• 200 g goat’s cheese, matured
• 50 g ricotta
• 1 tsp mustard (Dijon)
• 1 bunch arugula
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for 1 tart tin with a diameter of 28 cm

Quickly knead the flour, small pieces of butter, and 1 egg into a dough. Cover and chill for 1 hour. Preheat oven to 175°C (350°F). Wash and trim the tomatoes and cut into 1 cm thick slices. Mix the oil, salt, pepper, honey, and vinegar together and marinate the tomatoes in it. Peel and crush 100 g of the cheese. Mix with the ricotta, the remaining eggs, and mustard; season to taste. Dice the remaining cheese into 1 cm cubes. Trim and wash the arugula and shake dry. Roll out the dough. Grease the tart pan with the remaining butter. Place the dough in the pan and bake in the oven for about 15 minutes, then let it cool. Do not turn off the oven. Spread the cheese mixture over the cooled base. Top with tomatoes and bake in the oven for another 20 minutes. After 15 minutes, sprinkle with the cheese cubes. Top with arugula before serving.