Mediterranean tart with Briam, tomatoes and fasting cheese

A tart with... Mediterranean temperament! There won't be a bite left!

Ingredients

For the tart:
1 egg
90 ml olive oil
90 ml milk at room temperature
300 g of all-purpose flour
1 tbsp baking powder
1/8 tsp salt

For the stuffing:
1 pack of BRIAM AINOS (1kg)
250ml tomato juice
80ml olive oil
200ml of water
Salt Pepper
Diosmo or garlic optional
200gr grated fasting cheese of your choice
6 large acorn cherry tomatoes

Implementation

In a large bowl, break the egg and then add the olive oil and milk.
In another bowl, mix the flour, baking powder and salt and slowly add them to the mixture of liquid ingredients, mixing until the dough comes away from the hands.
Roll out the dough with a rolling pin on a floured surface to a size that covers the bottom of the mold we will use. Then lightly oil the form and transfer to this dough. Cover with film and place our dough in the refrigerator for about 30 minutes.

For the filling, prepare the BRIAM according to the instructions on the package:
-Heat the olive oil
- Fry the vegetables in the pot for 2-3 minutes
-Add the tomato juice, water, salt, pepper and herbs of your choice
-Cook for 35 minutes
Then, remove from the heat and pour in the cheese, stirring to get it all over.
Take the tart out of the fridge and fill it with our BRIAM mixture.
Garnish with cherry tomatoes cut lengthwise in half.
Bake the tart in a preheated oven at 170oC for 30', in air, in the middle position of the oven.