Summary

Ingredients

• 250 g spelled, finely round
• 125 g butter, soft
• 1 egg yolk
• 1 pinch (s) salt
• 5 tablespoon water
• 2 tablespoon mustard
• 2 onions)
• 5 tomato (s), (depending on size up to 8), cut into thin slices
• 150 g mountain cheese, rated
• 1 teaspoon thyme, dried
• salt and pepper

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Instructions

1. Put the flour, butter, egg yolk, water and a good pinch of salt in a bowl and quickly knead a smooth dough with your hands. Shape into a ball, wrap in cling film and place in the refrigerator for 1 hour and 30 minutes. Roll out the dough on a well-floured surface and place in a greased 26-inch tart pan or springform pan, forming a small edge. Pierce with a fork and put back in the refrigerator. Preheat the oven to 180 ° C. Cut the onions into cubes and cut into 1 tablespoon. Steam the oil until translucent. Brush the pastry base with the mustard and spread the onions on top. Then place the tomatoes decoratively on top. Season with salt and pepper and sprinkle with the cheese and thyme. Bake for about 30 minutes and serve hot.