Spaghetti cake with tomato salad

Name: spaghetti cake with tomato salad
Total time: 25 min
Yield: 4
Ingredients: 150 gram Spaghetti; 2 vegetable stock; 200 gram ricotta; 3 egg; 200 gram blue cheese; 100 gram dried tomato on oil; 1 tablespoon fresh chives; 1 tablespoon fresh parsley; 6 slice frozen tart dough; 6 slice frozen butter butter puff pastry; 8 tomato; 3 tablespoon olive oil; 2 tablespoon fresh basil; 2 tablespoon fresh chives; 2 tablespoon spring / forest onion

Ingredients

Directions

Preheat the oven to 200 ° C. Cook the spaghetti al dente in water with the bouillon cubes. Drain and drain.
Stir in the ricotta, eggs, blue cheese, tomato pieces, salt, pepper and chives. Put the spaghetti through.
Line the (greased) cake tin with the puff pastry and press the dough edges together well with thumb and forefinger. Cut off the excess dough along the top edge of the mold.
Prick the dough floor here and there with a fork. Spread the spaghetti mixture over the cake base and smooth the top with the back of a damp spoon.
Fry the cake until golden brown in about 30 minutes and cook in the middle of the oven.
In the meantime, mix all the ingredients for the tomato salad and add some pepper.
Serve the spaghetti cake with the tomato salad.