Tomatenwähe
Bright, juicy cherry tomatoes are the star of this easy Wähe.
There are plenty of possible variations—add a little bacon, boursin or goat’s cheese, some freshly chopped herbs, or a handful of grated cheese before baking, or top with arugula and a drizzle of crema balsamico once it’s out of the oven.
Dough:
200 g flour
pinch of salt
80 g butter, cold
125 ml water, cold
Filling:
around 800 g cherry tomatoes
3 tbsp breadcrumbs
300 ml milk or cream (or a mix of both)
3 eggs
salt and pepper
For the dough:
In a large bowl, whisk together the flour and salt.
Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.
Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Try not to overwork the dough or it will become tough.
Press the dough into a disc, wrap with plastic, and let cool in the fridge for about an hour.
Roll out your dough and line a 26 cm (10 inch) round tart pan. Keep the tart shell cool (preferably in the freezer) until you have the filling ready.
When you are ready to bake:
Preheat oven to 200 C / 400 F / gas mark 6, bottom heat.
Whisk together the milk or cream, eggs, salt and pepper.
Place your tart pan on a parchment-lined baking sheet, sprinkle with breadcrumbs, then arrange the tomatoes in rows on top. Pour in the liquid.
Bake in the bottom half of the oven for about 35-40 minutes, or until the liquid has set and the tomato juices are bubbling.
It’s easiest to use cherry tomatoes for this dish. Regular tomatoes are really juicy and can make things soggy.
