Tarte paysanne or the best roasted tomato pie

A real summer treat that my friend and I made this summer, but since there are still tomatoes at the end of the season, it can still be made.

Preparation steps

Mix the flour, butter and fat until it takes the shape of bread crumbs, then add the scrambled egg and knead a ball of dough. Wrap the dough and let it rest for half an hour in the fridge.
Preheat the oven to 190 degrees Celsius.
Roll out the dough in a pie tin and line the pie tin with the batter.
Mix the mustard and cream and spread over the dough. Cut the tomatoes into thin slices and arrange them in a circle until they are used up, add salt, pepper, thyme leaves or dried thyme. Bake for about 40 minutes. When baked, sprinkle while still warm with virgin olive oil.
In delight!

Ingredients

for dough:

200 gflour
75 gbutter, in small pieces
25 gfat, in small pieces
1scrambled egg

for the filling:

3 tbspCrème fraiche or our version-sour cream
3 tbspmustard from Dijon or our less strong ordinary mustard
10-12tomatoes, peeled and cleaned
sea salt
freshly ground black pepper
4 twigsfresh thyme (if you don't have it, then dry)
olive oil

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