Tomato Tart (Niçoise Tart)

Prepare the crust: mix flour and butter in a bowl with your fingers until it forms a crumbly mixture

Add the egg and salt, and mix until it forms a dough

Let it rest in the refrigerator, wrapped in plastic wrap, for 30 minutes

Roll out the dough on a floured surface to a thickness of about 1/8 inch, and transfer it to a removable-bottom tart pan with a 21cm diameter or a muffin tin

Line the crust with parchment paper and top with kidney beans to prevent it from sticking to the sides

Bake in a preheated oven at 200°C for 20 minutes

Remove from the oven and remove the parchment paper

Prepare the filling: cut the tomatoes in half lengthwise, remove the seeds with a spoon, and season with salt

Mix together the cheese, breadcrumbs, parsley, red pepper flakes, and nutmeg

Stuff this mixture into the tomato halves

Place them on the crust and distribute the butter pieces on top

Mix well the egg with the yolk and heavy cream

Season with salt, black pepper, and nutmeg

Pour this mixture over the tart, around the tomatoes, and distribute the olives

Bake in a preheated oven at 180°C for 30 minutes or until the creme is firm

Do not overbake

Serve warm

528 calories per serving