Summary

Ingredients

• 1 pack dough (tart or quiche dough)
• 150 g oat cream cheese
• 200 ml whipped cream
• 1 egg (s)
• 1 egg yolk
• salt and pepper
• 50 g tomato (s), dried
• 2 tablespoon olive oil
• 2 clove (s) garlic, finely diced
• 1 onion (s), red
• 6 sprig (s) thyme
• 500 g cherry tomato (s)
• 2 tablespoon pine nuts

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Instructions

1. Line a quiche pan (22 cm diameter) with baking paper and cover with the dough. Press the edge down well. Prick the dough base several times with a fork and chill for about 20 minutes.
2. For the topping, put half of the goat cheese with the cream, egg and egg yolk in a mixing beaker and puree with the cutting stick. Season to taste with salt and pepper.
3. For the filling, cut the dried tomatoes into strips. Heat the oil in a pan. Sauté the garlic and onion until translucent. Add the sun-dried tomatoes and half of the thyme and fry for 2 minutes. Season with salt and pepper. Add the cherry tomatoes to the remaining ingredients in the pan and cook for 2 minutes. Mix everything and place the filling on the dough.
4. Give the pour over it. Bake the tart in a preheated oven at 240 ° C top / bottom heat (convection not recommended) on an oven rack directly on the oven floor for 10 minutes. Reduce the temperature to 200 ° C and bake the tart for another 20-25 minutes. Cut the remaining goat cheese into slices and place on the tart together with the pine nuts 10 minutes before the end of the cooking time.
5. Take the tart out of the oven and leave to cool on a rack. Garnish with thyme before serving.