Tomato and onion cakes

Name: Tomato and onion cakes
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 4 medium-sized tomatoes; 3 (approx. 150 g) Onions; 3 Stem(s) fresh or 1/2 tsp. separated sage; 7-10 Tbsp Flour; 2-3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp dried herbs of Provence; 50 g Parmesan cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

4 medium-sized tomatoes
3 (approx. 150 g) Onions
3 Stem(s) fresh or 1/2 tsp. separated sage
7-10 Tbsp Flour
2-3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp dried herbs of Provence
50 g Parmesan cheese

Directions

1
Clean, wash and slice the tomatoes. Peel onions and cut into thin rings. Wash sage, pluck leaves from the stems and chop finely
2
Remove the roll dough from the tin according to instructions. Press flat in portions on a floured baking tray. Sprinkle the dough with oil. Spread tomatoes and onions on top. Season everything with salt, pepper, sage and herbs from Provence
3
Bake the cakes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 15-20 minutes
4
Slice the parmesan into thin shavings and sprinkle over the cakes before serving