Tomato tart with goat cheese

Ingredients for 1 servings:

• 80 g butter, cold
• 160 g flour
• 1 pinch of salt
• Fat for the mold
• 150 ml cream
• 1 egg(s)
• 2 egg yolks
• salt and pepper
• 150 g goat’s cheese
• 4 tomatoes
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 25 g arugula

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

Cut the butter into pieces and quickly knead with flour, salt, and 2 tablespoons of cold water. Wrap the dough in cling film and refrigerate for about 1 hour. Whisk the cream with the egg and egg yolk, season with salt and pepper. Crumble half of the goat’s cheese and stir in. Wash, trim, and slice the tomatoes. Preheat the oven to 200°C (top/bottom heat 180°C). Grease a springform pan or tart pan (26 cm diameter). Roll out the pastry and line the pan, forming a rim. Pour in the egg and cream mixture. Spread the tomatoes on top, season with salt and pepper, and drizzle with oil and balsamic vinegar. Bake the tart in the preheated oven on the lowest rack for about 30 minutes. Trim, trim, and dry the arugula. Finely dice the remaining goat cheese. After 30 minutes, remove the tart from the oven, sprinkle with cheese, and bake for another 5 minutes. Serve sprinkled with arugula.