Tomato Ricotta Cake

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Tomato Ricotta Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
1
Ingredients
1 pkg Puff pastry dough (angular, refrigerated)
500 grams Ricotta cheese
200 grams Sour cream
3 Tbsps cornstarch
4 eggs
250 grams Cherry tomatoes
½ tsp salt
freshly ground peppers
How healthy are the main ingredients?
Ricotta cheeseSour creameggsalt

Preparation steps

1.

1. Line the base of the tart pan with pastry.

2.

2. Mix the cornstarch with a little sour cream until smooth. Then add the rest and stir in the ricotta. Separate the eggs and stir in the yolks. Beat the egg whites until stiff, then fold into the mixture and season with salt and pepper.

3.

3. Rinse the tomatoes and pat dry. Spread the filling evenly over the dough and cover with the tomatoes.

4.

4. Bake in preheated oven at 200°C (approximately 400°F) for 50-60 minutes until golden brown. Cover the pan with aluminum foil when the cake begins to brown.

5.

5. Remove the finished tart from the oven, let stand for about 10 minutes, cut into pieces and serve hot or cold.