allgemein, vegetarisch


by Dirk Reininghaus
Ingredients for 4 persons

Approx. 500 g cherry tomatoes
1 bunch fresh thyme
1 bunch fresh oregano
30 g grated Parmesan
2 tbsp. ripe balsamic vinegar
2 tbsp. TOMAMI #2
400 g puff pastry
A little flour for rolling out the pastry


Preheat the oven to 200 ° C (top and bottom heat).
Halve the tomatoes and stir them together with TOMAMI, thyme and oregano leaves (saving 1 branch each for decoration) and balsamic vinegar in a bowl.

Then put the tomato mixture into a tarte dish or fireproof coated pan (diameter 24 cm); make sure that the entire bottom of the dish or pan is covered with the mixture. Sprinkle with half of the Parmesan. Spread a little flour on the work surface and roll out the puff pastry to 30 cm diameter.
Cover the tarte mixture with the puff pastry and push the overlapping ends into the dish or pan. Sprinkle with the remaining Parmesan and place on the 2nd rack from the bottom of the oven. Bake for approx. 25 minutes until the pastry is browned. Turn out onto a plate and serve.

Preparation time: approx. 45 minutes incl. baking time
Thanks to Dirk Reininghaus from Hamburg for this delicious recipe.