Quiche with tomato and goat cheese

Mix in a bowl the flour with a little salt, the cubes of butter, the egg yolk and the water and knead everything quickly with cool hands into a homogeneous dough.

If necessary, add a little more water if it remains too crumbly.

Form a dough ball and leave it wrapped in cling film in the fridge for half an hour.

Roll out the dough on a floured surface to a thin round piece of thirty cm diameter.

Put it in the shape and press it firmly at the edge.

Let the cake base rest for another quarter of an hour in the refrigerator and in the meantime preheat oven to 190 ° C.

In a bowl, beat the eggs with the whipped cream, oregano, parsley and some salt and freshly ground pepper.

Divide this mixture into the tart mold.

Halve the tomatoes and the olives.

Place the tomatoes with the cutting edge upwards in the shape.

Place a slice of goat's cheese on each tomato and an olive on top.

Slide the mold into a ridge in the middle of the oven and bake until golden brown and done in 30-35 minutes.