Bright, juicy cherry tomatoes are the star of this easy Wähe.

There are plenty of possible variations—add a little bacon, boursin or goat’s cheese, some freshly chopped herbs, or a handful of grated cheese before baking, or top with arugula and a drizzle of crema balsamico once it’s out of the oven.

Dough:

200 g flour

pinch of salt

80 g butter, cold

125 ml water, cold

Filling:

around 800 g cherry tomatoes

3 tbsp breadcrumbs

300 ml milk or cream (or a mix of both)

3 eggs

salt and pepper

For the dough:

In a large bowl, whisk together the flour and salt.

Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.

Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Try not to overwork the dough or it will become tough.

Press the dough into a disc, wrap with plastic, and let cool in the fridge for about an hour.

Roll out your dough and line a 26 cm (10 inch) round tart pan. Keep the tart shell cool (preferably in the freezer) until you have the filling ready. 

When you are ready to bake:

Preheat oven to 200 C / 400 F / gas mark 6, bottom heat.

Whisk together the milk or cream, eggs, salt and pepper.

Place your tart pan on a parchment-lined baking sheet, sprinkle with breadcrumbs, then arrange the tomatoes in rows on top. Pour in the liquid.

Bake in the bottom half of the oven for about 35-40 minutes, or until the liquid has set and the tomato juices are bubbling.

• It’s easiest to use cherry tomatoes for this dish. Regular tomatoes are really juicy and can make things soggy.

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