Tomato Cake À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry (300 g, frozen)
- 750 g beefsteak tomato (s)
- salt and pepper
- 100 g cheese (Gouda)
- 30 g butter
- 4 tablespoon heavy cream
- 3 egg (s)
- 0.5 teaspoon ½ oregano
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry. Cut the tomatoes crosswise, scald with boiling water, peel off the skin, cut into slices.
- Place the puff pastry in a cold-rinsed springform pan, pull up about 2 cm at the edges. Press down and straighten the dough. Prick the pastry base several times with a fork. Spread the tomatoes on top in a fan shape. Season each layer with salt and pepper.
- Finely grate the cheese and whisk with the fat, cream, eggs and oregano and pour over the tomatoes. Bake in the preheated oven (200 ° C, top / bottom heat, middle rack) on the wire rack for approx. 35 - 40 minutes.
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