John Myers
Tomato Puff Pastry Quiche
The perfect tomato puff pastry quiche recipe with a picture and simple step-by-step instructions.
- 4 Discs Frozen puff pastry
- 4 tsp Plum jam
- 250 g Date tomatoes
- 50 g Goat cream cheese
- Salt pepper
- Some finely chopped marjoram or thyme
- 4 tbsp Olive oil
- Preheat the oven to 220 ° C (top / bottom heat).
- Place the puff pastry slices on a baking sheet lined with baking paper and let thaw for about 10 minutes. Cut an approx. 0.5 cm wide border into each square with a sharp knife.
- Brush the puff pastry with 1 teaspoon of plum jam. Wash the date tomatoes, cut them into slices and spread them on the prepared puff pastry. Season with salt and pepper, sprinkle with goat cream cheese.
- Wash the majoran or thyme, shake dry and pluck the leaves off, chop finely and spread on the tomato puff pastry quiches. Drizzle 1 tablespoon of olive oil over each and bake in the preheated oven for about 15 minutes.
- Take out and let cool down.
- Tastes good with grilled food, but also as finger food or snack.
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