OMG: a cake to make yourself

It's never too warm for cheese, never too stuffy, never anything. Cheese is always an option. To ensure you get enough cheese, our neighbors from FavorFlav present you the cheese tart. A cheese tart, yes. With melted cheese, a tomato here and there, and then for freshness, a small salad. I know what you're having for dinner tonight.

A cheese tart may not sound like a light, summery meal, but try combining it with cherry tomatoes and a fresh salad. The Swiss gruyère and tomatoes are so delicious together that you'll want to eat this all summer long.

Ingredients

• 75 g cold butter, diced
• 250 g flour
• 1 tsp freshly ground pepper
• 75 g + 30 g Le Gruyère AOP Classic, grated
• 4 tbsp water
• 1 egg
• 250 ml milk
• thyme, to taste
• 1 clove garlic, chopped
• 12 cherry tomatoes (with stems) of different colors
• salt and pepper
• fresh basil

Preparation

1. Put the butter, flour, ground pepper, and 75 g of cheese in a food processor. Run the machine for 10 to 12 seconds until the mixture becomes crumbly. Add the water and pulse 10 to 15 times until a homogeneous mass forms, but before the dough forms a ball. Wrap the dough in plastic wrap and let it rest in the fridge for an hour.

2. Take the dough out of the fridge half an hour before baking. Preheat the oven to 180 degrees. Roll out the dough between two sheets of baking paper or on a floured countertop. Cut out circles of dough with a cookie cutter the size of the tart pan (plus a few extra centimeters to cover the edges). Prick the bottom with a fork.

3. Beat the egg and add the milk. Add thyme, garlic, the remaining cheese (30 g), and salt and pepper. Pour the mixture over the dough. Garnish with three cherry tomatoes per tart. Fold the dough that extends above the edge inward. Bake the tarts in the oven for 25 minutes. Garnish with basil before serving.