Tomato and cheese tart

Although there are some earlier varieties, tomato season is from July to
September, taking advantage now that we find garden tomatoes full of flavor is the
time to prepare all kinds of recipes.
This cake is quite similar to quiche as it has milk and eggs in the ingredients.
stuffed. It is very simple to prepare and very practical because we are going to use a mold as a mold.
nonstick skillet. Fresh from the oven it can be served directly to the table.

For 4-6 people:
Time: 2 hours

Ingredients:
For the mass:
200 g of normal flour
4 g of salt
120 g softened butter, cut into cubes
1 egg M
2 C. ice water tureens
For the filling:
3 eggs L
250 ml evaporated milk
1 teaspoon salt
½ teaspoon dried rosemary
½ teaspoon dried chives
120 g of grated cheese (Gruyere, cured….)
300 g of assorted cherry tomatoes
Pepper to taste
Basil leaves to decorate.

Preparation:
We will begin by preparing the dough by placing the dough in the bowl of the processor or mixer.
diced butter along with the egg and mix for 15 seconds.
Add the ice water and mix for 5 seconds.
Add the flour and salt all at once, and mix until all the ingredients are integrated, do not mix.
You have to knead.
Join the dough into a ball, wrap in plastic wrap and store in the refrigerator.
minimum one hour.
Grease the 24 cm frying pan with butter and sprinkle with a little flour.
Take the dough out of the refrigerator and sprinkle the work table with a little flour.
Stretch the dough into a circle with the rolling pin, roll the dough on the rolling pin and place
on top of the pan
With the help of your fingers, finish placing the dough and cut the rest of the excess dough.
Prick with a fork, place baking paper on top and cover with dried vegetables so that
have weight and do not lose its shape.
Bake at 200ºC for 10 minutes, remove the weight and baking paper and let it cool.
In a bowl, beat the eggs with the evaporated milk.
Season with salt and pepper to taste and add the grated cheese along with the aromatic herbs. Reserve the
mix.
Wash the tomatoes and cut them in half. Reserve.
Pour the egg and evaporated milk mixture over the baked dough. Place the tomatoes
so that they cover the entire surface.
Bake the cake at 180ºC for around 30-35 minutes or until the filling is set.