John Myers
Ingredients for 2 servings:
- 1 package of puff pastry from the refrigerated section
- 100 g sour cream
- 1 tsp, heaped fleur de sel
- 4 sprigs of rosemary, fresh or fresh thyme
- 150 g goat’s cheese
- 8 small cherry tomatoes or date tomatoes
- 1 tbsp honey, liquid
- 3 pieces of dried tomatoes, not preserved in oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
simple, quick, sophisticated and delicious – and vegetarian too
Roll out the puff pastry, using the paper it was rolled in, on a baking sheet. Then spread the sour cream on top. If you prefer crème fraîche, please use less than 100g, otherwise it will taste a bit too greasy with the goat’s cheese. Then pluck the fresh rosemary from the stems and roughly chop it a little. Scatter the stems over the sour cream, then sprinkle generously with fleur de sel. If you can’t find fresh rosemary, try fresh thyme instead, but definitely not dried rosemary. Then scatter the goat’s cheese in larger chunks over the base with your fingers, then halve the cherry tomatoes and arrange them on top. For umami, add a few sun-dried tomatoes, sliced into thin strips, and top with the honey. Then drizzle the honey, especially over the goat’s cheese. If you only have solid honey, you can heat it in the microwave at 180W for 1 minute to make it easier to spread. Then bake the puff pastry pizza for 20 minutes on the lowest rack at 230°C (top/bottom heat). Fan oven is not suitable. It’s important to use the lowest rack, otherwise the honey and the rest of the toppings will burn. This pizza is a great combination of salty and sweet, and it’s something completely different, yet super simple and quick to prepare.
Facebook Comments