Roll out the finished puff pastry on a baking sheet and brush generously with Dijon mustard. Then spread half of the grated cheese on top. Wash the tomatoes, cut them into thin slices and place them on top of the dough at regular intervals. Scatter the rest of the cheese on the tomatoes and season with basil, garlic, salt and pepper as needed.
The tomato cake is baked in a preheated oven at 180 ° C for about 15 minutes.
Since this tomato cake gets a very unusual taste from the mustard, it has impressed everyone so far.
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