Summary

Ingredients

• 300 g flour and flour for the countertop
• 100 g clarified butter and fat for the mold
• 500 g cherry tomato (s) or other mini tomatoes
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig thyme
• 300 g oat cream cheese
• 3 tablespoon cheese, grated (goat cheese, hard cheese)
• 2 teaspoons mustard, spicy, coarse
• 2 tablespoon olive oil
• Salt and pepper, freshly ground

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Instructions

1. Bring the lard to the boil with 100 ml of water and add a strong pinch of salt to the flour. Knead this mixture into a smooth dough and let it cool.
2. Wash and halve the tomatoes, remove the seeds a little if necessary. If the tomatoes are very small, they can also be processed whole. Pluck the herbs from the stems and chop a little. Mix the cream cheese with the mustard, herbs and 1 tablespoon grated cheese and season with salt and freshly ground pepper.
3. Roll out the cooled dough as round as possible on a floured surface, place in a greased dish and pull up one edge. To avoid bubbles, poke holes in the bottom with a fork. Spread the cheese cream on the dough and top with the tomatoes, then sprinkle the remaining grated cheese over the top, pepper and drizzle with a little oil.
4. Bake on the lowest rail of the preheated oven at 200 ° (convection 180 °) for 35-40 minutes. It is advisable to check in between that the surface is not getting too dark, then cover it if necessary.