Summary

Ingredients

• 200 g cherry tomato (s)
• 2 point puff pastry from the refrigerated shelf
• 30 g capers
• 1 onion (s)
• 100 g oat cream cheese, crumbled
• 100 g rocket
• 1 squirt lemon juice
• 2 tablespoon honey
• salt and pepper
• some sugar
• 2 teaspoons balsamic vinegar
• 30 g wheat flour
• 2 tablespoon olive oil

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. Roll out the puff pastry and sprinkle with the crumbled goat cream cheese, then place the second puff pastry on top of the first and press firmly.
2. Place on a baking sheet lined with baking paper and brush with honey. It is best to weigh down the dough with a wire rack so that it does not puff up so much when baking. Bake the dough for about 15 minutes until golden brown.
3. In the meantime, wash the tomatoes and then quarter them. Peel the onion and chop finely. Wash the rocket, drain it and set it aside for now.
4. Put the tomatoes and onions in a bowl and mix with the balsamic vinegar and olive oil. Season to taste with a little salt, pepper, lemon juice and sugar.
5. Drain the capers and roll them in the flour. To deep-fry, heat a little oil in a pan and fry the capers for about 1 - 2 minutes until crispy. Remove and drain on paper towels.
6. Take the puff pastry out of the oven and portion it. Top with tomato salsa and rocket, sprinkle with capers and serve.