Rustic tart with cherry tomatoes, parmesan, and wild garlic.

Preheat your oven to 180°C.

Rinse the cherry tomatoes and cut them in half, then set aside.

Spread the shortcrust pastry in a tart dish. Prick the bottom with a fork. Spread the spreadable garlic on the tart base with the back of a spoon, leaving a 4 cm border.

Then arrange the cherry tomatoes and gently fold the dough over them.

Beat the egg yolk and brush the edge of the pie with it using a brush. Season with salt and pepper, then bake for 25 minutes.

To finish, at the moment of serving, add a drizzle of olive oil and a few shavings of cheese. Enjoy hot or cold!