John Myers
Ingredients for 3 servings:
- 250 g puff pastry (rolled up in one piece from the refrigerated section)
- 400 g cream cheese (creamy)
- 200 g feta cheese
- 100 g cheese, Grana Padano or Parmesan
- 2 tomatoes
- 10 olives
- herbal salt
- Thyme
- 3 cloves garlic
- Pepper, freshly ground
- Cayenne pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Mash the cream cheese and feta cheese thoroughly with a fork in a bowl and mix well. Add the crushed garlic and season with herb salt, pepper, and cayenne pepper. (If the mixture is too thick, thin it out a bit with milk. However, if you use creamy cream cheese that doesn’t crumble easily, that’s usually enough. It shouldn’t be too thin, or the cream won’t stick to the flatbread.) Roll out the puff pastry on a baking sheet lined with parchment paper. Spread the cream cheese and feta mixture onto the puff pastry with a large spoon. Cut tomatoes into wafer-thin slices and arrange them on top of the cream. Scatter the thyme over everything. Distribute the olives over the flatbread. Grate Grana or Parmesan cheese and sprinkle over the mixture. Preheat the oven to 200°C (400°F) top and bottom heat and bake the flatbread for about 20 to 25 minutes, until the puff pastry has risen. Add a salad and you have a very Mediterranean dinner.
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