John Myers
Puff Pastry Tart with Tomato Cream and Zucchini
The perfect puff pastry tart with tomato cream and zucchini recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry
- 30 g Dried tomatoes – without oil
- 100 g Cream cheese
- 100 g Creme fraiche Cheese
- 2 Garlic cloves
- 2 Branches Lemon thyme
- 0,25 tsp Harissa
- 1 small Zucchini, finely sliced
- 100 g Camembert
- Dried oregano
- Salt
- Pepper
- Scald the sun-dried tomatoes with boiling water and soak for about 15 minutes, then drain and squeeze out a little and roughly chop. Put the cream cheese together with the creme fraiche, the coarsely chopped garlic cloves and the dried tomatoes in a tall container and puree well.
- Now add the peeled thyme leaves and the harissa to the cream and season with salt and pepper. Preheat the oven to 220 degrees and line a baking sheet with parchment paper.
- Divide the roll of puff pastry into four equal-sized rectangles and place on the baking sheet. Now cut into each rectangle with a knife approx. 1 cm from the edge, so that a kind of frame is created. Prick the dough within this frame several times with a fork.
- Now spread the tomato cream on the dough within this frame. Now place the zucchini slices on the tomato cream like a roof tile. Season the zucchini slices with a little salt and pepper and sprinkle with oregano. Tear up the camenbert and spread it on the zucchini slices and bake everything on the middle rack for 25 minutes.
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