Tomato Pie From Puff Pastry With

A cake recipe for all foodies:

– meaty, salt, z, pepper

A recipe makes a large tart springform tomato pie Dip the tomatoes briefly in boiling water, remove the skins, cut in half diagonally, scrape out the seeds and juice, this is important so that the tomatoes do not juice too firmly during baking. Roughly chop the tomato flesh. In a baking bowl, cream the butter, then gradually add the eggs. Add the whipped cream and cheese and season the mixture heartily with salt, pepper and nutmeg. Finally, fold in the tomatoes.

Roll out the puff pastry and line a large, cooled, rinsed cake springform pan with it, raising a rim.

Pour in the tomato and cheese mixture and bake on the spot in the oven heated to 220 degrees for 20 minutes. Then lower the temperature to 180 degrees and bake for another half hour. If the cake gets too dark, cover it with foil. If necessary, bake the last quarter of an hour with the bottom heat only. Serve immediately.

Serve with a green salad.

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