Tomato Tart

Prepare a tart pan with a diameter of 26 cm.

Pour the flour onto a work surface, make a well, crack in the egg yolk, add butter, salt, and 4 tablespoons of cold water. Mix all ingredients together with your hands, working quickly so the butter doesn't melt too much. Wrap the dough in cling film and place it in the refrigerator for 30 minutes.

Preheat the oven to 180 °C. Grease the tart pan with olive oil.