Summary

Ingredients

• 120 g butter, cold, for the douh
• 200 g flour, for the douh
• 4 egg (s), including 1 for the batter
• 3 medium tomato (s)
• 100 g rocket
• 70 g tomato (s), dried, in oil
• 150 g ham, raw
• 350 g cream
• 150 g cheese (Emmentaler), rated
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. For the dough:
2. Cut the cold butter into pieces. Knead with flour, salt and 1 egg to form a smooth dough. Shape the dough into a ball or plate, wrap in foil. Chill for 60 minutes.
3. For the filling:
4. Wash and clean tomatoes and cut into wedges. Sort out the rocket, wash and spin dry. If necessary, pluck a little smaller. Drain the sun-dried tomatoes in a colander, then cut into strips. Cut the ham into small pieces.
5. Whisk 3 eggs with cream and Emmental cheese, season with salt and pepper.
6. Preheat the oven to 200 degrees (convection 180). Roll out the dough, place in a springform pan (26 cm) lined with baking paper, pulling up one edge. Spread half each of the rocket, tomatoes, ham and cream on top. Repeat process. Bake for about 50 minutes until golden brown.
7. Tips:
8. You can also use cherry tomatoes instead of normal tomatoes. Depending on the size, I would only cut them in half or leave them whole.
9. Small tartlets or tartlets are great for a buffet. If you don`t have tartlet molds, you can also use muffin molds. Then of course the baking time is reduced.
10. A great evening or lunch in summer, with a glass of cool rosé or a spritz!