Quick Tomato Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet puff pastry, from the cooling shelf (rolled up on baking paper)
- 1 cup crème fraîche
- 5 tomato (s), ripe (depending on size)
- 1 tablespoon. Herbs Provence
- 1 small Bunch basil
- 1 handful parmesan, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- This recipe was created on a hungry but not in the mood for shopping, what else do we have in the refrigerator day and has been around more frequently since then (especially in summer).
- Place the puff pastry on the baking paper on a baking sheet, form a small edge. Preheat the oven to 180-200 ° C top and bottom heat.
- Mix the crème fraîche with the herbs of Provence, pepper and a little salt and brush the puff pastry with it.
- Remove the stalk from the tomatoes, cut them into slices and cover the puff pastry with them. Slice the parmesan over the top and bake in the oven for about 15 minutes until the edge is golden yellow and crispy. Then serve with fresh basil while still hot - done!
- Is delicious as a starter or as a main course with a salad.
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