John Myers
Ingredients for 1 servings:
- 8 tomatoes, depending on size
- 1 package of puff pastry, fresh, or about 4 slices of frozen
- 2 tbsp crème fraîche
- 2 tbsp mustard
- 100 g mozzarella, grated
- olive oil
- salt and pepper
- Sugar
- oregano
- basil
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
A delight, cold or warm, for 8 pieces
Preheat oven to 200°C. Roll out the puff pastry, ideally to create a surface as large as the dish. Using a quiche dish or tart dish, cut out a circle. Grease the dish with olive oil. Place the cut-out puff pastry circle in the dish and form a rim from the leftovers. Mix the crème fraîche and mustard and spread it on the tart base. Slice the tomatoes and arrange them in the dish like roof tiles. Sprinkle with seasonings to taste. Sprinkle with grated mozzarella. Bake in the oven for about 25-35 minutes until golden brown. Let cool briefly, remove the cake ring, let cool a little longer, remove from the dish, and cut into 8 equal pieces. Arrange two pieces on each plate and garnish with fresh basil leaves. Serve with a green leaf salad. Tastes good both hot and cold, so it’s also great prepared on a baking sheet and served as party food. Variations: Leave out the cheese entirely, or, Italian-style, grate fresh Parmesan over the top after serving, but then also omit the mozzarella before baking. Spread with tomato sauce instead of the crème fraîche and mustard mixture.
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