Main courses

Shortcrust pastry:

1. Mix the flour, baking powder and salt.
2. Add the butter, egg and water and mix to form a smooth dough.
3. Wrap the dough in cling film and place in the fridge for at least 1 hour
4. Roll out the pastry and line a 23 cm springform tin.

Filling:

5. In a bowl, mix the EKABE full fat soft cheese with the eggs, grated comté cheese, herbs and semolina. Season with chilli powder, nutmeg, salt and pepper.
6. Pour the filling over the pastry and bake for 40 minutes at 200° C.
7. After removing the cheesecake from the oven, set to one side to cool.
8. Cut the tomatoes into quarters and crumble the feta cheese. Arrange the tomatoes on the cheesecake, sprinkle with feta cheese and garnish with basil leaves. Serve with a salad of young rocket leaves or lamb’s lettuce.

Tips:

For a nice effect, play with contrasts using different colours of heirloom tomatoes.
For an “express” recipe, use ready-made shortcrust pastry.