Puff pastry tart with Camembert

Ingredients for 4 servings:

• 250 g sour cream or creme fraiche
• 2 eggs
• some salt
• some white pepper
• some sweet paprika powder
• 1 pack of puff pastry (230 g), diameter 32 cm (refrigerated shelf)
• 2 packs of frozen vegetables
• 150 g Camembert(s) or similar cheese
• herbs for garnishing (marjoram, basil, thyme)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fry frozen vegetables in a large pan without fat for about 4 minutes, turning occasionally. Whisk the sour cream or crème fraîche with the eggs and season with salt, pepper, and paprika. Unroll the dough and place it in a 28 cm diameter tart tin with the baking paper on top (a regular springform pan will also work!). Prick the base several times with a fork. Arrange the vegetables on top. Spread the sour cream and egg mixture evenly over the top, ensuring everything is covered. Bake the tart in a preheated oven at 200°C (175°C fan oven – Gas Mark 3) for about 25 minutes. Cut the Camembert into thin slices and arrange them in a star shape on the tart. Bake at the same temperature for another 10 minutes. Garnish with fresh herbs, if desired. Tip: You can also use a different vegetable mixture – in this case, be careful to add more fat when frying.