Cherry tomato tart with Parma ham

Name: Cherry tomato tart with Parma ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 50 g Parmesan (piece); 150 g + little flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 100 g cold butter; 4 Eggs (Gr. M); 750 g cherry tomatoes; 200 g Schmand; 1 TEASPOON dried basil; 50 g Parma ham; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

50 g Parmesan (piece)
150 g + little flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
100 g cold butter
4 Eggs (Gr. M)
750 g cherry tomatoes
200 g Schmand
1 TEASPOON dried basil
50 g Parma ham
baking paper

Directions

1
Finely grate the parmesan. Knead 150 g flour, half Parmesan, approx. 1/2 teaspoon salt, butter in pieces and 1 egg first with the dough hooks of the hand mixer, then quickly with your hands to a smooth short pastry.
2
Cover and chill for about 30 minutes.
3
Wash the tomatoes and cut them in half. Mix the sour cream and 3 eggs. Season with salt, pepper and nutmeg. Stir in the rest of the parmesan and basil.
4
Line a Tarte- or Quiche tin (approx. 26 cm Ø; alternatively a springform pan) with baking paper. Roll out the dough on a little flour (approx. 30 cm Ø) and line the tin with it, pressing the edge of the tin slightly (for the springform tin, press up only approx. 2 cm at the edge of the tin.
5
Prick the bottom several times with a fork.
6
Add the tomatoes. Pluck or cut ham into pieces and spread 2/3 in between. Pour egg cream over it. Cover with the rest of the ham. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes.