Quick tomato cake

Ingredients for 2 servings:

• 1 pack of puff pastry (refrigerated shelf, rolled up on baking paper)
• 1 cup crème fraîche
• 5 tomatoes, ripe (depending on size)
• 1 tbsp, dried herbs of Provence
• 1 small bunch of basil
• 1 handful of Parmesan, shaved
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Lay the puff pastry on the baking paper on a baking sheet and form a small rim. Preheat the oven to 180-200°C (top/bottom heat). Mix the crème fraîche with the herbs de Provence, pepper, and a pinch of salt and spread it over the puff pastry. Remove the stems from the tomatoes, slice them, and cover the puff pastry with them. Grate the Parmesan cheese over the top. Bake in the oven for about 15 minutes, until the edges are golden and crispy. Then, while still hot, garnish with fresh basil – done! It’s delicious as a starter or, with a salad, also works well as a main course. This recipe was conceived on a “hungry but don’t feel like shopping – what do we have left in the fridge” day and has been made more often since then (especially in summer).