Paprika-Cabanossi tart with sour cream and cheese

Name: Paprika-Cabanossi tart with sour cream and cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (270 g) fresh puff pastry (rolled out on baking paper approx. 42 x 24 cm; refrigerated shelf); 500 g colourful peppers; 125 g Spring onions; 1/2 (approx. 125 g) Cabanossi; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried oregano; 200 g Schmand; 75 g grated Emmental cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (270 g) fresh puff pastry (rolled out on baking paper approx. 42 x 24 cm; refrigerated shelf)
500 g colourful peppers
125 g Spring onions
1/2 (approx. 125 g) Cabanossi
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried oregano
200 g Schmand
75 g grated Emmental cheese

Directions

1
Preheat the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Take the dough out of the refrigerator. Clean, wash and cut the peppers into strips. Clean, wash and cut spring onions into pieces. Cut Cabanossi into slices. Mix everything and season with salt, pepper and oregano.
2
Roll out the puff pastry on the baking paper and line the tart tin (approx. 28 x 21 cm) with it. Fold over the short sides of the protruding dough once and press together slightly. Spread the bottom of the dough with 125 grams of sour cream and spread the paprika mixture on top. Put the remaining sour cream as a blob on the vegetable filling and sprinkle with cheese. Put into the preheated oven, 2nd shelf from the bottom, and bake for 20 minutes. Garnish with fresh oregano if desired