Puff Pastry Tart with Tomato Cream and Zucchini

Scald the sun-dried tomatoes with boiling water and soak for about 15 minutes, then drain and squeeze out a little and roughly chop. Put the cream cheese together with the creme fraiche, the coarsely chopped garlic cloves and the dried tomatoes in a tall container and puree well.

Now add the peeled thyme leaves and the harissa to the cream and season with salt and pepper. Preheat the oven to 220 degrees and line a baking sheet with parchment paper.

Divide the roll of puff pastry into four equal-sized rectangles and place on the baking sheet. Now cut into each rectangle with a knife approx. 1 cm from the edge, so that a kind of frame is created. Prick the dough within this frame several times with a fork.

Now spread the tomato cream on the dough within this frame. Now place the zucchini slices on the tomato cream like a roof tile. Season the zucchini slices with a little salt and pepper and sprinkle with oregano. Tear up the camenbert and spread it on the zucchini slices and bake everything on the middle rack for 25 minutes.