Tomato Ricotta Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- 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
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.
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