Julchen's vegetable and ham tart

Ingredients for 2 servings:

• 1 pack of puff pastry from the refrigerated section, approx. 175 g
• 150 g crème fraîche
• 5 g oregano, fresh
• 5 g thyme, fresh
• 4 rosemary sprigs
• 125 g cherry tomatoes
• 1 small onion(s), red
• 1 spring onion(s)
• 75 g smoked ham (farmer’s ham)
• 100 g shepherd’s cheese
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Mediterranean, oven-baked, simple, on a baking tray

Preheat the oven to 200°C (top/bottom heat). Finely slice the spring onion. Peel the red onion, halve it, and slice it into thin strips. Halve the cherry tomatoes. Cut the farmer’s ham into strips approximately 1 cm wide. Strip the oregano and thyme leaves from the stems and pluck the rosemary needles. Chop everything finely with a sharp knife. Alternatively, you can use 2 tablespoons of dried pizza herbs or herbs de Provence. Drain the feta cheese and crumble it into a small bowl with your fingers. Lay the puff pastry on a baking sheet and spread the crème fraîche evenly with the back of a spoon. Season everything generously with salt and pepper. Distribute the chopped herbs evenly on top. Then place the tomato slices, cut-side up, with the onions between them, and arrange the slightly rolled ham strips on top. Finish with the feta cheese. Season the tart generously with pepper again and bake in the middle of the oven for 30 minutes. Serve with a fresh leaf salad or simply top the baked tart with 50g of arugula.