Quick summer tart with cheese and basil

Instructions

1. Put the flour and salt in a bowl of a blender. Cut the butter into pieces and drop into the blender. Once the dough is crumbled, add the water. Continue stirring with the blender until the dough becomes a ball. Place in the fridge wrapped in foil for about 30 minutes.
2. On a surface roll out 1/3 of the dough and shape 10 cm in diameter cut circles – about 6-8 pcs.
3. The remaining 2/3 of the dough roll out in a 23 cm-diameter quiche tray. Pierce the bottom with a fork, place on top a sheet of baking paper and pour over 1 kg. beans for weight.
4. Place the pan in a heated oven to 190 °C for 15 minutes.
5. During this time, place the circles in 6-8 muffin shapes. Put the muffin pan in the fridge.
6. In a bowl combine eggs and milk. Add the feta, cheese, salt, black pepper, and basil.
7. Cut the cherry tomatoes into halves.
8. Remove the pan from the oven. Remove the paper and beans. Pour 2/3 of the mixture over the dough. Arrange 2/3 of the chopped tomatoes on top. Put the pan in the oven for 35-40 minutes.
9. Remove the muffin pan from the fridge. Spread the remaining mixture, place cherry tomatoes on top and put the pan in the oven for 30 minutes, until golden. Cool on a metal grill and store for lunchbox.

• Servings : 10
• Ready in : 80 Minutes
• Course : Main courses
• Recipe Type : Cheese and eggs, Finger foods, From dinner-to lunchbox, Pizza, Pasta, Spagetty, Quiches, recipes for summer
• Ingredient : Basil leaves, Butter, Caw-milk, Cheese, Cherry tomatoes, Eggs, Flour, Ground black pepper, Quiche, Salt, Whole wheat flour, Yellow cheese