Tomato Cheesecake with Basil-Pine Nut Crumble

Well, I guess it is time to say goodbye to this year's tomato season. Last weekend I bought a few pounds from a local farmer and I preared a portion of roasted tomato sauce that went right into the freezer. That will help to survive those cold winter days! The other plan was to make a savoury tomato pie with some goat cheese for lunch, but instead I've ended up baking this cheesecake for dessert. The bright green of the pastry comes from pureed spinach, that I needed to refill my chlorophyll reserves, and as I did not want to throw away the puree, I decided to knead it into the pastry. No worries, you do not taste the spinach, so go for it!

Ingredients: 
250 g flour
125 g butter
1 egg
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons pureed spinach
300 g tomato
2 tablespoon sugar
250 g cream cheese or quark
50 g sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon flour

The pastry is enough to make two 15x20 cm cakes (freeze the rest!), the filling is enough for one cake.

To make the pastry knead together flour, butter, salt, sugar egg and spinach puree, then chill until needed. For the filling bring chopped tomatoes to the boil with sugar and cook until there is almost no liquid left. Puree, mash it through a strainer and set aside. For the filling cream together the quark or cream cheese and the tomato puree, stir in vanilla extract, sugar (add more if desired), eggs and flour. Roll out half of the dough and cover the baking form, then pour the cream cheese mixture in it and bake for 25-30 minutes in the preheated oven on 180°C. For the crumble mix together about a tablespoons pine nuts, 3-4 tablespoons flour, a tablespoon butter and sugar and chopped basil as desired. Crumble it onto a baking sheet and bake until golden brown. Simply crumble it on top of the chilled cake when serving.