John Myers
Ingredients for 6 servings:
- 450 g puff pastry, from the refrigerated section
- 200 g Gorgonzola (cream)
- 200 g quark
- 2 tbsp cream
- 2 eggs
- Sea salt
- Black pepper, freshly ground
- 16 cherry tomatoes
- 6 sprigs of thyme
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes
Preheat the oven to 200°C (top and bottom heat). Roll out the puff pastry and cut it to fit a round pizza pan, leaving an overhang of about 3 cm. Place the dough on baking paper in the pizza pan and prick the base several times with a fork. Cover and chill. Mix the Gorgonzola and quark with the cream until smooth, then stir in the eggs until creamy. Season with salt and pepper to taste. Pluck the thyme leaves from the stems and add to the cream. Wash and halve the cherry tomatoes. Spread the Gorgonzola cream on the prepared puff pastry, arrange the cherry tomatoes on top and press them lightly into the cream. Bake the tart on the lowest rack for 30-35 minutes until golden brown. Serve immediately.
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