For the tomato tart, quickly mix flour with salt, butter and mineral water to make a smooth shortcrust pastry. Let dough rest in a cool place for 30 minutes, then roll out and line a springform pan with it. Raise the edge about 3 cm. Wash and dry tomatoes, cut beef tomatoes into halves, leave cherry tomatoes whole. Cover the short pastry base with the tomatoes, place the halved tomatoes with the cut side facing up. Whisk milk and cream with cornstarch, mix in eggs, cheese and herbs, season with salt and pepper. Pour the mixture over the tomatoes. Bake in a preheated oven at 170 °C for about 40 minutes. The egg mixture must be firm and baked until golden. If the surface browns too much, cover temporarily with baking paper.
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