Tomato tart with shortcrust pastry

Ingredients for 1 servings:

• 250 g wheat flour
• 1 tsp baking powder
• ½ tsp salt
• 125 g butter, cold or margarine
• 1 egg(s)
• some butter or margarine to grease the mold
• 2 tsp mustard, hot or Dijon mustard
• 2 shallots
• 500 g tomatoes
• 4 tbsp olive oil
• 1 garlic clove(s)
• ¼ tsp rosemary
• ¼ tsp thyme
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

for a round tart with a diameter of 28 cm

For the shortcrust pastry, sift the flour and baking powder into a large bowl and add the salt. Cut the cold butter or margarine into small pieces and add to the flour along with the beaten egg. Quickly knead the ingredients into a smooth dough, wrap it in cling film, and refrigerate for at least half an hour, preferably two hours. Roll out the dough, place it in a greased tart or pizza dish, and pierce it several times with a fork to prevent it from bubbling during baking. Spread a thin layer of mustard over the pastry base. Halve the shallots, slice them into very thin half rings, and scatter them over the mustard. Halve the tomatoes crosswise, remove the liquid insides and the stems, and slice them. Spread the tomato slices evenly over the pastry. Finely chop the garlic clove, along with the rosemary and thyme. Add a pinch of salt, mash everything with a fork until it forms a spice paste, and mix with the olive oil. Brush the tomatoes with the garlic and spice paste and season with salt and pepper. Bake the tart in a preheated oven at 200°C top/bottom heat for about 25 minutes.