Tomato Tart with Rosemary Flowers

1. line the bottom of a 30 cm dia. cake pan with parchment paper.

Pluck the rosemary needles and flowers (1) from the twigs and chop them finely. Add to the butter form with the herb salt and stir with a whisk until small spikes form.

Prepare the tomatoes (e.g. peel, remove woody parts and dirt) and cut them into 3-4 mm thick slices. Spread them out brick-like on the parchment paper. Spread the rosemary butter evenly over it in small flakes.

Pre-bake the tomatoes in the oven heated to 200 °C on the lowest shelf for 10 minutes. Remove from the oven.

Roll out the pizza dough on a lightly floured surface to a round of about 30 cm. Prick regularly with a fork. Place the dough rondelle on the tomatoes and press it a little bit smooth.

Bake the Tomato Tart in the oven at 200 °C with the dough facing upwards for 20-25 minutes until golden brown. Remove the tart from the oven and let it rest for 5 minutes. Next, turn out onto a cake plate and garnish with the rosemary sprig (2). Serve with a dollop of crème fraîche to taste.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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