Tomato Tart with Balsamic and Fresh Herbs
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter
- 1 egg
- Fat (for the tart molds)
Pile the flour on clean, dry work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces in the flour around the well, then add egg and approximately 40 ml (approximately 1-3/4 ounce) of lukewarm water to the well. Combine all ingredients using a knife or pastry cutter until crumbly, then knead by hand to form a smooth dough. Form into a ball, divide into 4 equal pieces, wrap in plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 180°C (approximately 350°F). Place the dough between 2 layers of plastic wrap and roll out until thin. Press each into greased ramekins or tart molds. Arrange the washed tomatoes in tarts. Drizzle with vinegar and oil. Season with salt and pepper. Bake for about 30 minutes until golden. Garnish with fresh rosemary and basil. Serve immediately.