Plate cake with Toma'Chef tomatoes
Ingredients
- 1 roll of puff pastry
- 250 g Toma’Chef tomatoes (different colours)
- 2 tbsp creme fraiche
- 2 tbsp pesto
- 1 tsp Provencal herbs.
- 1 ball of mozzarella
Type of dish
Grill
Method
- Cut the Toma’Chef tomatoes in thin slices
- Mix the crème fraiche with the pesto
- Preheat the oven at 200 degrees
- Roll out the puff pastry on a baking tray with parchment paper. Prick holes in the bottom with a fork
- Brush the puff pastry with the creme fraiche pesto and divide the tomatoes
- Season with pepper, a little sea salt and Provencal herbs
- Fold the edges inwards so that you get an upright edge on all sides
- Bake the plate cake for about 20 minutes until the dough turns a nice golden brown
