Puff pastry tomato quiche

Ingredients for 1 servings:

• 1 package of puff pastry
• 4 tomatoes, ripe
• 200 g mountain cheese, sliced, e.g. Gruyère
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 garlic clove(s)
• 1 bunch of thyme
• salt and pepper
• 20 black olives, pitted

Instructions

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

Brush a baking tray or a shallow, round springform pan with a little olive oil and line it with the puff pastry sheets, overlapping each one by about ½ cm. Prick the pan several times with a fork, spread generously with Dijon mustard, and top with the cheese, then top with the tomato slices. Finely dice the garlic, mix with the thyme leaves and a little olive oil, and scatter over the tomato slices. Medium-finely chop the olives, scatter over the top, and season with salt and pepper. Bake in the oven for about 30 minutes at 200°C. Serves 4 as a starter, or 2 as a main course. Variation: Instead of the mountain cheese, lightly crumble goat cheese and scatter it over the tomatoes.