Recipe for Thin Tart with Tomatoes and Ham

Wash and dry the tomatoes, then cut them into slices about 1.5 cm thick. Spread them on a sheet of parchment paper. Sprinkle with sea salt, brown sugar, and herbs. Bake for about 30 minutes at 120°C (250°F).

In the meantime, poach the eggs: bring a pot of water with vinegar to a boil. When it simmers, crack the eggs into the water and let the whites enrobe each yolk. Remove them with a slotted spoon after 2 to 3 minutes (the yolk should remain runny) and drain them on a plate lined with paper towels. Do this in two batches, as four eggs in the same pot would collide. Keep them on hold.

Roll out the block of dough on a sheet of baking paper, keeping a large rectangle or square about 30 centimeters long. Prick the dough with a fork in several places. Cover the baking paper with baking beans (or dried beans). Bake for 15 minutes at 180°C.

Take the dough out of the oven, remove the baking beads and the parchment paper. Cover the dough with tomato slices, drizzle with a bit of olive oil, and bake for another 15 minutes.

Prepare the vinaigrette (balsamic or sherry vinegar, olive oil, 1 teaspoon of mustard) and mix it with the salad.

To finish, take the tart out of the oven and, with a good knife, cut it into four pieces without damaging it. Place on each portion a slice of shredded ham, some lettuce, a poached egg, and sprinkle with parmesan. Serve warm.