Mini-quiches with tomatoes, ham and herbs

Preheat oven to 180 ° C. Place the tomatoes on a baking sheet, sprinkle with oil, sprinkle with salt and pepper. Bake for 25-30 minutes, then cool.

Meanwhile, combine the flour and half a teaspoon of salt. Add chunks of cold butter and crush into crumbs.

The most convenient way to make such a shortbread dough is in a grinder.

Pour in water, add one yolk and knead the dough. But do not knead it too actively, otherwise it will turn out clogged, that is, harsh.

Form the dough into a ball, flatten and wrap in plastic. Refrigerate for at least 30 minutes.

Sprinkle flour on the table and place the dough on top of it. Roll it out into a thin layer.

Prepare 10 tartlets for baking tartlets with a diameter of 7-8 cm. Cut out slightly larger circles from the dough and arrange them into molds. Press to the bottom and sides.

Place the molds with the dough in the refrigerator for another half hour.

Cover each mold with a sheet of parchment or foil. Sprinkle dry beans, rice or sugar in them.

The load is needed so that the bases hold their shape during baking.

Bake at 200 ° C for 10 minutes. Remove the loaded paper or foil and cook for another 5 minutes. The tartlets should turn slightly golden.

Remove from oven and brush immediately with beaten egg white.

This prevents the base of the pies from getting damp from the filling and keeps them crisp and crumbly.

Chop ham, grate cheese. Combine the meat and half of the cheese.

Spread the filling over the tartlets. Place the tomatoes on top and sprinkle with the rest of the cheese.

Whisk eggs, remaining yolks, cream and some black pepper. Add chopped basil.

Pour the mixture over the filling. Bake for another 20-25 minutes.