Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Tomato tart
Cooking time: 1 hour
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | Puff pastry |
| 1 | tablespoon(s) | Butter |
| 2 | tablespoon(s) | Sugar |
| 20 | g | Balsamic vinegar, dark |
| 800 | g | Cherry tomatoes, mixed |
| 1 | tablespoon(s) | Thyme |
| 1 | Red onion | |
| 100 | g | Goat's cream cheese |
| 10 | leave | Basil |
| etwas | Salt | |
| etwas | Pepper | |
- Melt the butter in a pan. Add the sugar, caramelize and deglaze with the balsamic vinegar.
- Halve the cherry tomatoes and layer them individually in the pan. Prick the rolled-out puff pastry a little with a fork and place on top of the tomatoes.
- Bake at 180 degrees top and bottom heat until golden brown.
- Allow the tart to evaporate a little and turn out onto a plate while still warm.
- Finely chop the red onion and spread over the tart. Spread the goat's cream cheese over the tart and garnish with the fresh basil leaves. Season to taste with salt, pepper and thyme.
