Tomato Tart

Name: Tomato Tart
Yield: 4 servings
Ingredients: 100 g Cold butter; 150 g wheat flour; 1 tsp fine salt; tbsp water; 100 g white cheese blocks; 2 eggs; 100 ml milk; 1 Small Crushed garlic clove; 2 tbsp Chopped Fresh oregano Leaves; 350 g cherry tomatoes (Cut In Half Pieces); litres Iceberg lettuce (Torn In Coarse Pieces); 50 g Pitted Black olives; 4 spring onions (In Slanted Pieces); 1/4 ¼ tsp salt

Tart made with cherry tomatoes, white cheese and oregano. Great on the lunch table or in the picnic basket.

Instructions

Step 1

Cut the butter into smaller pieces and rub it into the flour until it resembles grated cheese.

Step 2

Add salt and water. Quickly make the dough and put it into a springform oven proof dish (about 22 cm in diameter). Leave the dough halfway up the dish side.

Step 3

Cover it in the refrigerator for at least 1 hour. Bake the base in the middle of the oven for 15 minutes at 200 °.

Step 4

Cut cheese coarsely. Whip eggs, half of the cheese, milk, garlic and oregano together in a small bowl.

Step 5

Spread the tomatoes, the rest of the cheese and spring onions in the pre-baked base and pour the egg mixture over.

Step 6

Bake in the middle of the oven for 50 minutes at 200 °. Let the tomato dish cool for approximately 10 minutes.

Step 7

Mix the salad with olives and spring onions. Sprinkle with salt just before serving.

Enjoy!

Top Tip

Place the base in the springform mould covered in with a piece of baking paper - this makes it easier to get out and onto a serving dish.

Ingredients

Dough

Cold butter	100 g
Wheat flour	150 g
Fine salt	1 tsp
Water	tbsp

Fill

White cheese blocks	100 g
Eggs	2
Milk	100 ml
Small Crushed garlic clove	1
Chopped Fresh oregano Leaves	2 tbsp
Cherry tomatoes (Cut In Half Pieces)	350 g
Iceberg lettuce (Torn In Coarse Pieces)	litres
Pitted Black olives	50 g
Spring onions (In Slanted Pieces)	4
Salt	1/4 ¼ tsp

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