Italian Summer Tart

Summary

Ingredients

For the dough:

• 150 g flour, possibly 1/3 wholemeal spelled flour
• 0.75 teaspoon ¾ salt
• 75 g butter, cold
• 50 g parmesan or pecorino, rated
• 50 ml water, cold (possibly a little more when using VK flour)

For covering:

• 1 bunch parsley
• 1 bunch basil
• 2 cloves garlic
• 50 g parmesan or pecorino, rated
• 1 dl milk
• 2 dl cream
• 3 egg (s)
• salt and pepper
• 6 piece (s) tomato (s), preferably San Marzano
• 2 tablespoon olive oil

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Instructions

1. Grease or flour a quiche or tart dish (approx. 30 cm in diameter).
2. For the dough, mix the flour and salt in a bowl, add the cold butter in small pieces and quickly grate to a crumbly mass. Mix in the cheese, pour in water and quickly combine to form a smooth dough.
3. Roll out the dough and place in the quiche pan. Prick the bottom with a fork, put in a cool place.
4. For the topping, puree the parsley, basil and sliced garlic with milk, cream and cheese. Add eggs, mix everything again and season to taste.
5. Skinning tomatoes (works best if you dip them briefly in boiling water, quench them and peel them with a knife). Cut the tomatoes lengthways, sprinkle with olive oil and season with a little salt and pepper.
6. Spread the icing on the dough, then cover the quiche nicely with the tomatoes.
7. Bake the bottom groove at 200 degrees for about 35 minutes.
8. Let stand briefly, cut and serve.