This cheese and tomato pie will help you out when you want something tasty and there is no time to cook.
Cooking time 30 minutes
Fresh puff pastry 200 g
Baltic cheese 200 g
Tomatoes 3 pcs
Parsley (greens) 1 bunch
Provencal mayonnaise 1 tbsp l.
Defrost the dough, rinse and dry the tomatoes and herbs well. Grate cheese.
Roll out the dough into a layer no more than 1 cm thick. Put on a baking sheet with parchment.
Lubricate with mayonnaise. Put half the cheese and finely chopped parsley. (You can use several types of cheese for an interesting combination).
Place the sliced tomatoes in circles.
Lay out the second half of the cheese.
Bake in an oven preheated to 200 degrees C for 20-25 minutes.
Cool the finished pie.
Cut into slices, one tomato per slice.
Put on a platter and serve.