Summary

Ingredients

• 175 g flour
• 80 g butter or mararine
• 1 egg (s), including the yolk
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 10 tablespoon tomato paste, lightly heaped
• 2 egg (s), including the yolk
• 4 tablespoon crème fraîche
• 4 tablespoon cheese (hard cheese), grated
• 2 cloves garlic
• Pepper, freshly ground
• 0.5 teaspoon ½ basil, dried
• salt
• 8 olives or 16, black, without a stone
• Flour, for the work surface
• sugar

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Instructions

1. For the dough: knead the flour, butter, egg yolk, salt, sugar and 1 tablespoon of water to form a smooth dough and place in the refrigerator for half an hour, wrapped in foil. For the tomato cream: Mix the tomato paste, egg yolks, creme fraiche, grated cheese, crushed garlic and basil, season with salt and pepper, possibly with a pinch of sugar. Roll out the dough to a thickness of about 3 mm, line the molds with the dough and form an edge. Fill with the cream, cover each with a whole or halved olive. Bake for 15 minutes at 200 degrees, let cool down, carefully turn over. Decoration tip: garnish with fresh, small herb leaves (basil, rosemary).