Tomato tart with goat's cheese gratin

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• 10 g salt
• 1 egg yolk
• 12 tomatoes (Roma)
• 20 g Parmesan, freshly grated
• 120 g goat’s cheese, 80 g crème fraîche
• 1 clove(s) garlic
• 1 tbsp thyme leaves, freshly picked
• salt and pepper
• Sugar
• butter

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Make a shortcrust pastry from the flour, butter, salt, and egg yolk. Press into a ball, wrap in cling film, and let rest for at least an hour. Blanch the tomatoes, rinse, peel, halve, and deseed. Place the tomato halves (inside up) on a baking sheet. Sprinkle with thyme leaves, season with salt, and grind a little pepper from the mill. Drizzle a few drops of olive oil and balsamic vinegar over the tomatoes and sprinkle with a little sugar. Bake in the oven at 90°C for 1-1.5 hours. Butter 4 tartlet cases, roll out the shortcrust pastry, and line the cases with it. Prick the bases several times with a fork and bake “blind” in the oven at 200°C for about 10 minutes. Set aside 8 tomato halves, roughly chop the remaining tomatoes, and mix with the Parmesan cheese and finely chopped garlic, adding a few more drops of olive oil if desired. Fill the tartlets with the tomato mixture and cover each with 2 tomato halves (outside facing up). Strain the goat’s cheese through a sieve and mix with the crème fraîche. Cover the tartlets with the cheese mixture and place under the grill. Grill until small brown spots form on the cheese. Serve warm. In France, “brousse” is used for gratinating. This is a curd-like cream cheese that can be made from goat, sheep, or cow. Instead of thyme, you can also use the equivalent amount of finely chopped rosemary sprigs.