Preheat the oven to 200 ° C top and bottom heat and line a baking sheet with baking paper. Roll out the puff pastry on top. Cut a piece of baking paper a little larger than the puff pastry and fold in one edge. Place the folded baking paper in the middle of your puff pastry. An approx. 2 cm thick edge of puff pastry should be visible. Then scratch a light edge along the parchment paper with a knife.
Pierce the inner field thoroughly with a fork. Mix the egg yolks and milk and use them to spread the puff pastry. For blind baking, place the parchment paper in the middle of the puff pastry and fill with legumes. Pre-bake the tart for about 10-15 minutes, until the edge has risen nicely. Meanwhile, cut the tomatoes into fine slices.
After prebaking, remove the parchment paper with the pulses and distribute the tomato slices evenly on the puff pastry. Season with salt and pepper and spread a little olive oil on the tart. Then bake the tomato tart in about 25 minutes at 200 ° C. At the end I open the oven so that the moisture in the tomatoes can escape from the oven. If the tart turns too brown, reduce the temperature to around 170 ° C. Finally it can be garnished.
Puree the basil leaves with the olive oil and distribute evenly on the tart. Finally, garnish the tomato tart with rocket.
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