Tomato Tart

Separate eggs. Combine flour, butter, egg whites, a pinch of salt and 75 grams (approximately 2 2/3 ounces) of grated Parmesan. Knead to a smooth dough. If necessary, add a little cold water. Wrap in plastic wrap and refrigerate for 30 minutes. 

Rinse and dry tomatoes, slice. Whisk creme fraiche, cream and egg yolks until creamy. Season with nutmeg, salt and pepper.

Roll out pastry and line buttered rectangular tart dish (about 28 x 20 cm) (approximately 12 x 8 inch) with it. Arrange tomato slices decoratively on top and pour cream mixture on tomatoes. Bake in preheated oven at 180°C (approximately 350°F) for about 35-40 minutes or until golden brown. Let stand in turned-off oven for 5 minutes.

Rinse and spin dry arugula, cut out hard stems. Whisk oil, vinegar, orange juice and season with salt and pepper. Shave remaining Parmesan. Sprinkle tart with some arugula leaves. Place the rest of arugula leaves into a bowl, drizzle with the dressing and sprinkle wtih Parmesan.