John Myers
Ingredients for 4 servings:
- 1 pkt. puff pastry, from the refrigerated section
- 3 tbsp breadcrumbs
- 500 g cherry tomatoes
- 1 bunch of chives
- 4 cloves garlic
- 2 chili peppers, fresh, green
- 100 g double cream cheese
- 3 eggs
- 100 g Emmental cheese, grated
- Salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Wash the tomatoes and halve or quarter them. Cut the chives into small rolls. Peel and finely chop the garlic. Deseed and finely chop the chili peppers. Place everything in a bowl, season with salt, and mix well. Place the puff pastry in a round dish. Sprinkle with breadcrumbs. Preheat the oven (top/bottom heat 200°C, fan oven 180°C). Pour the tomato mixture on top. Mix the cream cheese, eggs, and Emmental cheese well, then spread the mixture over the tomatoes. Bake in the preheated oven for 35 minutes. Let cool for 15 minutes before eating. This tomato cake also tastes delicious cold.
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