Summary

Ingredients

• 5 tomato (s)
• 130 g double cream cheese
• 10 basil leaves, fresh, chopped
• 1 teaspoon oregano, dried
• salt and pepper
• 1 roll (s) puff pastry from the refrigerated shelf
• 50 g parmesan, freshly rated

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Instructions

1. First the tomatoes are cut into 4 - 5 mm thick slices. So that the tart does not become watery and mushy later, the slices should be placed between kitchen paper for 15 minutes to get rid of excess liquid.
2. For the spicy, Mediterranean cream, the basil is mixed with cream cheese, salt and pepper and the dried oregano. This cream is then spread on the rolled out puff pastry. The puff pastry should be placed on a baking sheet lined with baking paper. Then add the grated Parmesan and the tomato slices on top of the cream layer.
3. The tart is then baked at 200 ° C (top / bottom heat) for 15-20 minutes. It tastes just as good warm as cold and goes perfectly with a fresh salad.