Cherry tomato tart
250 g flour
1 teaspoon salt
120 g butter
1 teaspoon dried basil
200 g cream cheese, such as Philadelphia
½ cup sour cream
Salt and pepper
2 sprigs of fresh basil
Yellow and red cherry tomatoes
Make a butter dough from the first group of ingredients. Start by mixing the flour with the soft butter (cut in cubes) and working them by hand until you get greasy crumbs. Add the salt and basil. Then bind the crumbs with the egg and a little water. Roll out the dough between 2 sheets of baking paper. Form a dough sheet 3 cm wider than the tart baking plate. Chill 20 minutes in the fridge with baking paper without bending the dough.
Mix the cream cheese, sour cream and eggs in a bowl. Season with fresh basil (chopped), salt and pepper. Remove the dough from the refrigerator and line the bottom and sides of a buttered pie plate. Prick it here and there with a fork.
Pour in the cream mixture. Arrange the cherry tomatoes, carefully washed and dried, on the tart.
Bake the cherry tomato tart at 180°C for about 30-35 minutes or the time it takes to turn golden brown.