Tomato tatin

Sift the flour and salt over a bowl and put in the food processor. Cut the butter into pieces and add. Grind to a crumbly dough in 1 min. Let the engine run and add the egg and 1 tbsp cold water. Let it spin until a cohesive dough is created. If necessary, add 1 t of cold water.

Remove the dough from the machine and knead briefly with your hands into a ball. Leave in the refrigerator for 30 minutes in the cling film.

In the meantime, preheat the oven to 200 ° C. Cut the onions each into 8 parts. Heat 2 tbsp oil in a frying pan and fry the onion, half the garlic and the sugar for 10 min. On medium heat. Stir frequently.

Meanwhile, put the rest of the oil and garlic, herbs and balsamic vinegar in the food processor and grind to a paste. Scoop with the tomatoes and spread over the quiche shape. Put in the oven for about 15 minutes.

Dust the worktop and the rolling pin with flour. Roll out the dough with the rolling pin into a round piece of Ø 32 cm. Remove the quiche form from the oven. Divide the cheese and onions over the tomatoes. Carefully cover with the dough and stop the edges between the edge of the quiche mold and the filling. Bake for about 20 minutes in the middle of the oven until golden brown and done. Turn around on a plate and serve warm, lukewarm or cold.

You can prepare the quiche 1 day in advance. Heat covered with aluminum foil for 20 minutes in the oven at 180 ° C.