- For the dough
- 200 grams Pastry flour
- 1 pinch Salt
- 150 grams Butter
- 2 tablespoons cold Water
- Parchment paper
- Legume for blind baking
- For the topping
- 500 grams Tomatoes
- freshly ground pepper
- 4 tablespoons Olive oil
- chopped Parsley leaf (for garnish, to taste)
- 4 large Eggs
- 50 grams freshly grated Parmesan
- 50 grams freshly grated Pecorino cheese
For the dough, mix flour and salt in a bowl. Cut butter into small pieces, then mix in butter and water with flour mixture until smooth. Wrap in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll out dough in a thin layer. Line four buttered tart pans (10-12 cm diameter) (approximately 4-5 inches) with dough. Pierce flat part of dough several times with a fork. Place sheets of parchment paper into lined tart pans and add dried beans for weight. Pre-bake tarts shells in preheated oven at 200°C-220°C degrees (fan:180°C-200°C degrees, gas mark 3-4) (approximately 400°F-425°F), about 12-15 minutes.
Rinse tomatoes, pat dry and slice. Season with salt and pepper and drizzle with olive oil. Sprinkle with parsley.
Heat olive oil in a pan, then fry eggs, to taste. Season lightly with salt.
Remove tart shells from oven. Remove dried beans and parchment paper. Sprinkle cheese into tart shells and bake for an additional 2-3 minutes in hot oven until cheese melts, watching carefully. Top with a fried egg and serve with tomato slices.