The zero-waste tomato and labneh tart by Andréa Boueiz

For preparing the dough

1. In a large bowl, pour the flour and incorporate the butter, mixing with your fingertips. The mixture should be sandy, like for a crumble.
2. Make a well and add the egg, water, and salt, then knead gently. Form a ball and flatten it a bit (to make rolling out easier later).
3. Cover with plastic wrap and let rest in the refrigerator for at least 1 hour.
4. Preheat the oven to 180 °C.
5. Take the dough out of the fridge and flour your work surface. Using a rolling pin, roll out the dough to a circle slightly larger than your tart pan to cover the edges.
6. Cut a round of parchment paper and place it in the bottom of the pan.
7. Roll the dough around the rolling pin and unroll it over the pan, pressing it into the bottom and smoothing onto the edges. Using a knife, trim the excess dough hanging over the rim.
8. Then prick the bottom of the dough in the pan with a fork to prevent it from puffing up during baking.
9. Place a second round of parchment paper on the dough and add something heavy (lentils, dried beans, baking beads...) to keep the crust from puffing up.
10. Bake the dough for 30 min or until the edges are a nice golden color.
11. Remove from the oven, take off the parchment paper, and let cool a little.

For the tomatoes:

1. Preheat the oven to 220 °C.
2. Wash and dry the cherry tomatoes. Arrange in a baking dish. Toss with olive oil, salt, and sugar.
3. Bake for 30 min or until the tomatoes begin to color.
4. Remove from the oven and discard the excess tomato juice.

To finish:

1. Mix the olive oil, labneh, and salt.
2. Cover the bottom of the tart with this mixture.
3. Arrange the roasted tomatoes all over to cover the surface well (be sure not to add too much of the tomato cooking liquid).
4. Sprinkle with pine nuts and bake again for 30 min at 200 °C.
5. Serve warm or at room temperature with a few basil leaves.