Cheesecake with tomato and olives

Name: cheesecake with tomato and olives
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 6 paste frozen puff pastry; 4 medium sized egg; 200 g Chou soft and airy; 200 g snippets or other grated spicy cheese; 3 el bread crumbs; 500 g Cherry tomatoes container of 250 g; 75 g green olives without seeds

Oventaart with cherry tomatoes, spicy cheese and green olives.

Ingredients

6 paste frozen puff pastry
4 medium sized egg
200 g Chou soft and airy
200 g snippets or other grated spicy cheese

3 el bread crumbs
500 g Cherry tomatoes container of 250 g
75 g green olives without seeds

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 200 ° C.
Let the puff pastry thaw. Beat the eggs with the chou and cheese. Grease the quiche mold and cover with puff pastry.
Prick the bottom with a fork and sprinkle with breadcrumbs. Clean the to.
Spoon the olives and to through the cheese mixture and pour into the mold. Bake the cake in approx. 30 minutes in the middle of the oven.