Tomato Basil Tart

Method
Prep:20min  ›  Cook:1hr10min  ›  Extra time:2hr resting  ›  Ready in:3hr30min 

1. Cut butter into small pieces. In a large bowl, knead the flour, butter, salt, 1 egg and 2 tablespoons of cold water into a pastry.
2. Wrap in cling film or place it in a plastic container with a lid and put it into the refrigerator for 2 hours.
3. Preheat oven to 200 C / Gas 6. Grease a springform tin with butter. Roll out the chilled pastry on a little flour and line the bottom and sides of the tin with it. Prick the pastry with a fork several times.
4. Pre-bake in the preheated oven for 20 minutes.
5. In the meantime wash and dry the tomatoes, remove the stems and cut into thick slices.
6. In a large bowl, mix the remaining egg, cream cheese, soured cream and Gouda cheese with a wooden spoon. Season with salt and pepper.
7. Rinse the basil with cold water, shake off, pluck off the leaves and cut into fine strips. Save some for the garnish and mix the rest into the egg mixture.
8. Spread some of tomato slices evenly over the cooked pastry base and pour half of the egg-cheese mixture over it. Add another layer of tomato slices on top and spread the rest of the eggs and cheese over them. Again, cover with tomato slices.
9. Bake in the preheated oven for about 45 minutes. Remove from the oven and sprinkle the rest of basil on the pie. Serve while still warm.