Einkorn French Tart with Tomatoes and Mozzarella

Ingredients:

For the dough:

• 100g soft butter
• 1 teaspoon salt
• 220g einkorn flour (or whole grain)
• 3-4 tablespoons cold water

For the filling:

• 3 eggs
• 70g grated yellow cheese / Gouda / Emmental
• 100g Feta cheese
• 125g mozzarella
• 2 tomatoes
• 1pc baking powder (5-7g)
• 2 teaspoons dried basil
• salt to taste

Method:

First of all, I cut a circle from the baking paper in the size of the pan.

I kneaded the dough with all the the ingredients from the first group (above) and put it in the fridge.
After 20 minutes I took it out and rolled out a thin sheet of dough with a rolling pin, from which I cut a dough circle with the size of the baking tray.
I placed the already cut round sheet of dough on the baking paper (both circles – dough and paper, should match in size) and moved it to the baking tray, pressing the dough well with my fingers all around the borders.
I sliced ​​the tomatoes and placed them on the bottom, directly on the dough.
I prepared the filling by mixing the eggs with the grated gouda, feta cheese, baking powder, salt and basil.
I put the resulting mixture on the tomatoes.
Finally, I put the sliced ​​mozzarella (if yours is grated, you can spread it around it).
I baked the tart in a preheated oven at 200 degrees for about 20 minutes.
And Voila!