Summary

Ingredients

For the dough:

• 80 g butter, cold
• 160 g flour
• 1 pinch (s) salt

For covering:

• 150 ml cream
• 1 egg (s)
• 2 egg yolks
• salt
• 150 g oat cream cheese
• 4 tomato (s)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 25 g rocket

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Instructions

1. Cut the butter into pieces and quickly knead with the flour, salt and 2 tablespoons of cold water. Wrap the dough in foil and place in the fridge for about 1 hour.
2. Whisk the cream with the egg and egg yolk, season with salt and pepper. Crumble half of the goat cream cheese and stir in. Wash, clean and slice the tomatoes.
3. Preheat the oven to 200 degrees (convection 180 degrees). Grease a spring or tart tin (diameter 26 cm). Roll out the dough and line the mold with it, forming an edge. Pour in the egg and cream mixture. Spread the tomatoes on top, season with salt and pepper and drizzle with oil and vinegar. Bake the tart on the lowest rack for about 30 minutes.
4. Clean and wash the rocket and shake dry. Dice the rest of the goat cheese. Take the tart out of the oven after 30 minutes, sprinkle with the cheese and bake for another 5 minutes. Serve sprinkled with rocket.