Tomato Tart

INSTRUCTIONS

• 1
  Prepare a tart pan with a diameter of 26 cm.
• 2
  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.
• 3
  Preheat the oven to 180 °C. Grease the tart pan with olive oil.
• 4
  Roll out the dough into a circle about 30 cm in diameter. Carefully roll the dough onto a rolling pin and transfer it to the pan. Trim the edges with a knife. Prick the bottom of the dough in several places with a fork and bake for 15 minutes.
• 5
  For the filling, mix sour cream, egg white, a whole egg, and grated cheddar. Season with salt and ground pepper. Slice the tomatoes.
• 6
  Once the crust is baked, remove it from the oven, pour in the filling, and arrange the tomato slices on top. Place in the oven and bake for 50 minutes or until the surface of the tart is golden brown.
• 7
  Crumble Feta cheese over the baked tart and garnish with basil leaves.