French Tomato Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 150 g puff pastry, frozen or fresh
- 500 g cocktail tomatoes
- 4 egg (s)
- Salt and pepper, whiter
- 1 pinch (s) thyme, dried
- 6 basil leaves, freshly chopped
- 5 tablespoon crème fraîche
- 1 tablespoon butter, melt
- 4 tablespoon Gruyere, freshly grated
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry according to the instructions. Scald the tomatoes with boiling hot water, peel them (to taste, also not necessary) and cut into small cubes, removing the stems and seeds. Dust the work surface with flour and roll out the puff pastry on top. Rinse the springform pan (diameter 24 cm) with cold water and line it with the sheet of dough, forming a two-finger-wide edge. Preheat the oven to 200 ° C top / bottom heat. Mix the eggs with salt, pepper, thyme and the basil until frothy. Gradually stir in the crème fraîche and melted butter. Mix the tomato cubes with the egg mixture and spread on the dough. Scatter the grated cheese over the filling. Bake the cake on the middle rack of the oven for 8 minutes. Then turn the heat down to 180 ° C and finish baking the cake in another 20-25 minutes. If necessary, cover the tomato cake with greaseproof paper so that the surface does not turn too brown. Side dish: ciabatta bread and herb garlic butter.
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