Puff pastry cake with tomatoes

Ingredients for 2 servings:

• 1 package of puff pastry, from the refrigerated section
• 5 tomatoes
• 150 g sour cream
• 1 tbsp basil, fresh or frozen
• 2 cloves garlic
• 100 g Parmesan cheese, in one piece
• herbal salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the puff pastry on a baking sheet with the baking paper on it. Peel the garlic cloves and press them into the sour cream, or chop them finely and add them. Stir the sour cream until smooth and season with herb salt and pepper. Wash the fresh basil, shake it dry, and stir it into the sour cream. Stir in the frozen basil. Spread the sour cream and herb mixture evenly over the puff pastry. Slice the tomatoes and arrange them on the puff pastry. Grate the cheese and sprinkle it over the tomatoes. Fold the outer edges of the puff pastry in slightly to form a rim. Bake the tomato pie at 200°C for 15-20 minutes, until the pastry has risen nicely and is browned.