Tomato tarts with quail egg

Name: tomato tarts with quail egg
Cook time: 65 min
Total time: 65 min
Yield: 8
Ingredients: 10 slices cream butter puff pastry (frozen) pack 450 g; 1 package cream cheese at room temperature 100 g; 2 teaspoons capers; 5 medium sized tomatoes; salt; pepper; 8 quail eggs; 1 tablespoon baking flour to pollinate; 0,5 tablespoon butter or margarine to grease

A tasty recipe. The vegetarian main course contains the following ingredients: butter puff pastry (frozen) (pack 450 g), cream cheese at room temperature (100 g), capers, medium-sized tomatoes, salt, pepper, quail eggs, flour to pollinate and butter or margarine to grease .

Ingredients

Directions

Let the pastry puff pastry thaw and lay it on top of each other. Sprinkle the work surface thinly with flour and roll out dough roller to large thin rag. Spread 8 rounds of dough of approx. 15 cm from dough (for example, use the circumference of the dish). Folding the sides of the grounds around 2 cm, so that angular circles appear. Grease the baking sheet with butter and place dough bottoms on it. Spread the inner part of dough with cream cheese and divide capers over it. Wash tomatoes and cut into thin slices. Place slices of tomato in a round shape on cream cheese. Sprinkle the tarts with salt and pepper. Place in a cool place until used.
Preheat the oven to 200 ° C or gas oven position. 4. Quench the middle of each tart gently, quenching must remain intact. Tarts in the middle of the oven in about 20 minutes until golden brown and cooked through.