Tomato tart with olives and basil

Ingredients for 1 servings:

• 250 g flour, also wholemeal flour
• salt and pepper
• 100 g butter, very cold
• 2 tbsp vegetable fat
• 3 tbsp water, cold
• 500 g tomatoes
• 12 black olives
• 1 handful of basil
• 250 ml cream
• 3 eggs
• 1 tbsp breadcrumbs
• Fat, for the shape

Instructions

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

Finest from the pipe

Combine the flour and salt, then the oil and butter, and finally the water, and knead. Wrap the dough in cling film and let it rest in the refrigerator for about an hour. For the filling, wash the tomatoes, make a cross-shaped cut in them, briefly place them in boiling water, peel off the skins, and remove the seeds. Dice the tomatoes and place them in a bowl. Pit the olives and roughly chop them. Wash the basil and finely slice them. Mix both with the tomatoes. Season generously with salt and pepper and let stand for 15 minutes. Then place in a sieve and drain thoroughly, otherwise the tart will become soggy. Whisk the cream and eggs in a bowl and season generously with salt and pepper. Roll out the dough and place in a greased tart tin. Sprinkle the base with breadcrumbs, then spread the tomato and olive mixture over it, then pour the egg mixture over it. Place the tart in the preheated oven and bake for about 45 minutes. Let it sit for 5 minutes before slicing. Delicious hot or cold.