Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 1 teaspoon salt
• 100 g butter
• 4 tablespoon water

For covering:

• 4 large tomato (s)
• 1 onion (s)

For the cast:

• 2 egg (s)
• salt and pepper
• 1 cup crème fraîche
• 150 g camembert (s)
• basil

Print Recipe Pin Recipe

Instructions

1. Prepare the shortcrust pastry, place in the greased tart pan and refrigerate for 30 minutes.
2. Then prick with a fork several times and prebake at 200 ° C for 5 minutes.
3. Remove the tomatoes from the stalk and cut into wedges. Peel the onion and chop finely.
4. Now place the tomato wedges in a wreath on the dough and sprinkle with onion.
5. Put back in the oven until the casting is done.
6. Whisk the eggs with salt, pepper and a little basil, stir in the creme fraiche and finally finely dice the camembert and stir in as well (with the rim!)
7. Spread on the tomatoes and bake for about 30-40 minutes, until the tart is lightly golden brown.