Place the dough in a tart pan. Coarsely chop the dried tomatoes, halve the cherry tomatoes and season lightly with salt. Spread both evenly on the dough, which has previously been pricked with a fork.
Form the goat cheese and pecorino on top. Mix eggs and crème fraîche and season. Form half of the pine nuts on the tart and pour the egg mixture on top.
Bake in a heated oven at 180 °C for 40 minutes. Shape the remaining pine nuts on top and bake for another 5 min.
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