Knead flour, 1 egg, fat in pieces and a little salt to a smooth dough. Cover and chill for about 30 minutes.
Scratch tomatoes crosswise, blanch, peel the skin. Cut tomatoes in half
Finely dice the bacon. In a pan without fat crisply leave out. Wash basil, shake dry and chop finely except for a little bit. Mix 4 eggs and crème fraîche, season. Stir in rosemary and chopped basil
Roll out the dough about 3 cm larger than the form (about 28 cm long). Put it in and press it up at the edge. Spread the tomatoes on top. Pour egg-cream over it. Sprinkle with bacon. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes. Garnish with remaining basil