A five-component cake for summer – Wired PR Lifestyle Story

Does the leaf scare you? Curiously, until recently, I thought it was a page converter …

… that is, the ingredient that immediately turned the page on me when I saw it in a recipe. As many of you probably know, it’s as easy to defrost the dough in the oven with the leaf litter, then spread it out and place it under or on top of something. In the spectrum of baked dough bought in the store, it is easier than phyllo dough dough, usually to be washed with butter and a layer, and the cake is more textured and blurry than regular dough dough (read: special). Best of all, since it helps so much with the overall recipe, you don’t have to add much to make it a vegetarian-inspired dinner.

That brings me to this week five-component dinner: Excellent Tomato-Feta Cake, simple and high-summer. If your puff pastry is thawed, you’ll need less than five minutes to assemble, and less than 30 to bake. If you don’t have feta, use the cheese you used; if you want to add a sixth ingredient, caramelized onions have never made anything worse.

Tomato-Feta Tart
You don’t want the tomato to be too juicy or else the dough may get wet. You can deal with this by cutting out the seeds and pulp from the tomatoes. (Then rub the toast in this juice to take it with a fraudulent bread).

14 ounce 1-leaf leaf (e.g. Dufour brand), thawed (important!)
powdered flour
2-3 tablespoons of olive oil *, wash and cover
4 or 5 tomatoes (any type, any size), sliced
2 to 3 tablespoons feta cheese with minced cheese
to decorate fresh thyme or basil
kosher salt and freshly ground black pepper *

Preheat the oven to 375 ° F. Finish the puff pastry on a sheet of flour with a little parchment paper. Prick the stings with a fork in some places and comb with olive oil. Slide the parchment paper onto a baking sheet.

Arrange on top of the tomatoes (a small overlay is fine, you just need to leave a 1-inch edge), sprinkle with cheese, salt and pepper, and sprinkle with another tablespoon of olive oil.

Bake the cake until the edges of the cake are browned, puffed and crispy for 25 to 30 minutes. (Start checking on the 15th.) Let cool for about 10 minutes before slicing.

* We do not count olive oil, salt or pepper in the ingredients.

Thoughts? Would you do this? I would like to pair it with a green salad.

PS More five-component dinners, including dinner that is so good, it has a nickname.

(Photos Yossy Arefi Go to the Cup.)