Slow Roasted Tomato Tart

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cut into 1/2-inch (1cm) cubes
• 2 tbsp ice-cold water
• 1 tbsp cold whipping cream
• 3 lb ripe plum/roma tomatoes
• 6 cloves garlic, thinly sliced
• 4 tsp olive oil
• 2 tsp balsamic vinegar
• salt and black pepper
• 1 tsp sugar
• 4 x egg yolks
• 1 cup creme fraiche
• 2 handfull fresh basil leaves, plus a few small ones for garnish

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