Try this delicious pasta dish:
Put all the ingredients for the dough in a wide mold and knead together with a mixer, rest at room temperature in about 1/2 hour. Spread a saved tart springform pan (0 28-30 cm) with the rolled out dough, form a 2 cm high rim, prick the bottom a few times with a fork, pour dried peas or beans on top and pre-bake.
Setting: 170-190 °C , 2nd rackv. U.
160-180 °C , convection oven 10-15 min.
Remove from oven, remove the peas or beans, cool the base a little.
Halve the fennel bulbs, cut into strips, sauté in butter on 2 or automatic cooking plate 4-5 for about 5-7 min, season, mix with the herbs. Drain the tomatoes well in a sieve, squeeze a little, chop coarsely, drain the juice well. Mix the tomatoes with the cheese. Spread fennel evenly on the dough base, on top of it form the tomato and cheese mixture. Mix eggs and whipped cream with a mixer, season, form over the vegetables. Bake in about 40-45 minutes until golden brown. Garnish with a little bit of fennel herb. Serve hot.
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