Summary

Ingredients

• 1 point puff pastry, from the refrigerated shelf
• 3 tablespoon breadcrumbs
• 500 g cherry tomato (s)
• 1 bunch chives
• 4 cloves garlic
• 2 chilli pepper (s), fresh, green
• 100 g double cream cheese
• 3 egg (s)
• 100 g cheese (Emmentaler), rated
• salt

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Instructions

1. Wash tomatoes and cut in halves or quarters. Cut the chives into small rolls. Peel and chop the garlic. Core and chop the chilli peppers very finely. Put everything in a bowl, season with salt and stir well together.
2. Place the puff pastry in a round dish. Sprinkle with the breadcrumbs. Preheat the oven (200 degrees, convection 180 degrees). Top with the tomato mixture. Mix the cream cheese, eggs and Emmentaler together well, then distribute the mixture over the tomatoes. Bake in the preheated oven for 35 minutes. Let cool for 15 minutes before eating.
3. The tomato cake also tastes delicious cold.