Summary

Ingredients

• 450 g puff pastry, from the coolin shelf
• 200 g Goronzola (cream)
• 200 g quark
• 2 tablespoon heavy cream
• 2 egg (s)
• sea-salt
• Black pepper from the mill
• 16 cherry tomato (s)
• 6 stalk / s thyme

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C top and bottom heat. Roll out the puff pastry and cut it so that it fits on a round pizza tray, the edge should protrude about 3 cm. Place the dough on baking paper in the pizza pan and prick the base several times with a fork. Cover and chill the dough.
2. Mix the Gorgonzola and quark with the cream until smooth, then stir in the eggs until everything is creamy. Salt and pepper to taste. Pluck the thyme leaves from the stems and add to the cream.
3. Wash the cherry tomatoes and cut in half. Spread the gorgonzola cream on the prepared puff pastry, spread the cocktail tomatoes on top and press a little into the cream.
4. Bake the tart for 30-35 minutes on the bottom rack until golden brown. Serve immediately afterwards.