- 500 g puff pastry
- 200 g baby Rosa tomatoes
- 1 T olive oil
- 2 cloves crushed garlic
- A few sprigs fresh thyme
- 200 g Camembert
Preheat the oven to 180°C.
Defrost and roll out the puff pastry and cut into rounds. Blind bake in the oven for 5–10 minutes.
Remove from the oven. Halve the baby Rosa tomatoes and pan-fry with olive oil, crushed garlic, a few sprigs fresh thyme and seasoning to taste for 5 minutes.
Slice the Camembert and place onto the puff pastry rounds. Top with the tomato mixture. Bake until the cheese bubbles and the pastry is golden.
Serve garnished with fresh thyme and freshly ground black pepper.