Tomato, Cheese And Egg Tart

• 2.5 cups flour
• 3 teaspoons of granulated sugar
• half a teaspoon of salt
• 225 g cold butter
• Half a glass of cold water
• 1 egg yolk

for the top

• 10~15 cherry tomatoes
• 90 g white cheese
• 2 tablespoons of black olive paste
• 3 eggs
• Salt
• black pepper

Cut the butter into small cubes and leave in the refrigerator for 20 minutes. Mix the flour, sugar and salt in the dough kneading bowl.

Add the frozen butter and mix with your fingertips until the batter is the size of chickpeas. Sprinkle the cold water evenly on the dough and knead the dough by mixing it.

Roll the dough without kneading too much, wrap it in cling film and leave it in the refrigerator for 3 hours. Open the rested dough between two pieces of oiled paper with the help of a rolling pin in 20-30 cm size. Place in a greased tart tin. Pierce the dough at intervals with the tip of the fork. Brush the edges of the dough with egg yolk. Leave in the refrigerator for another 30 minutes.

Bake in a preheated 180 degree oven for 20 minutes. Wash and dry the tomatoes. Take the tart out of the oven and let it come to room temperature.

Sprinkle the cheese you cut into small pieces on the dough. Add the tomatoes whole. Break the eggs on the scale at regular intervals so that the yolks are not spoiled.

Add the olive paste between the eggs. Bake in a preheated 160 degree oven for 25 minutes. Sprinkle with freshly ground black pepper and serve.