Knead the flour, 1/2 teaspoon salt, butter, egg and possibly 1-2 tablespoons water with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Mash the gorgonzola finely with a fork, mix with cream cheese and season with pepper. Wash, clean and slice the tomatoes. Grease the tart tin (26 cm Ø). Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the tart tin with the dough, cut off the protruding edges.
Spread the gorgonzola cream on the base and spread. Place tomatoes on top in flakes. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 30-40 minutes. Cut bacon into strips. Fry in a hot pan without fat until crispy. Spread the bacon on the tart and garnish with oregano
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