Tomato patties with goat's cream cheese

Name: Tomato patties with goat's cream cheese
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 6 frozen puff pastry slices (à approx. 12 x 12 cm); 250 g cherry tomatoes; 1–2 Branches of rosemary; 300 g Fresh goat cheese; 2 TABLESPOONS Pine nuts; 6 TABLESPOONS good olive oil; 1 Egg Yolk; 100 g Baby salad mix; 2 TABLESPOONS fruit vinegar (e.g. raspberry); 7-10 Tbsp salt, pepper, sugar; 6 TABLESPOONS Balsamic cream; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

6 frozen puff pastry slices (à approx. 12 x 12 cm)
250 g cherry tomatoes
1–2 Branches of rosemary
300 g Fresh goat cheese
2 TABLESPOONS Pine nuts
6 TABLESPOONS good olive oil
1 Egg Yolk
100 g Baby salad mix
2 TABLESPOONS fruit vinegar (e.g. raspberry)
7-10 Tbsp salt, pepper, sugar
6 TABLESPOONS Balsamic cream
baking paper

Directions

1
Defrost the puff pastry slices side by side. Wash and halve the tomatoes. Wash the rosemary and shake dry. Remove the needles.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bend the corners of the dough slices upwards and twist them slightly. Place the dough slices on a baking tray lined with baking paper.
3
Spread the cream cheese in the middle of the slices of dough. Spread the tomatoes on top. Sprinkle with rosemary and pine nuts. Drizzle 2 tablespoons of oil over it. Whisk the egg yolks and 1 tablespoon of water. Brush the edges of the dough with it.
4
Bake in a hot oven for about 20 minutes.
5
Wash the salad and spin dry. Mix vinegar, some salt, pepper and 1⁄2 teaspoon sugar. Fold in 4 tablespoons of oil bit by bit. Mix with salad. Serve with the patties. Sprinkle with balsamic cream.