tomato tart

Crust:

• 1 cup of flour
• 125 g of butter
• 1 egg
• 1 tbsp. of white wine vinegar
• a pinch of salt

Cut butter into flour. Add the whisked egg, vinegar and salt. Form it into a dough. Refrigerate for at least an hour.

Roasted tomatoes filling:

• 6 tomatoes
• olive oil
• dried thyme
• a pinch of salt and a pinch of black pepper
• 1 tbsp. of sugar
• 200 g of quark cheese (or ricotta)

Drizzle some oil over a baking dish. Place tomato halves on the baking dish. Drizzle with olive oil, sprinkle with thyme, sugar, salt and pepper. roast for an hour at 180C. Remove the skins and combine with cheese.

+ 1/2 cup of grated cheese
+ 350 g of colourful cherry tomatoes
+ a few leaves of fresh basil

Roll the dough into a circle and set it on a pie pan. Top with the filling and cherry tomato halvess. Sprinkle with cheese and chopped basil. Bake for about 35 minutes at 180C.