Nope, it doesn’t seem I can seem to quit tomatoes – even when they are on their way out of season… This is a dish I made countless times over the summer when tomatoes were at their peak but I love that it works just as well with tomatoes that are not in season – since you roast them briefly in the oven at a very high temperature this brings out the flavours big time with very little effort.
If you have some (store-bought) puff pastry, a couple of eggs, some heavy cream and Swiss cheese on hand, you’ve got the makings of a quick and tasty dinner with very little effort. Topped with fresh basil from the garden, it’s pretty much my favourite meal right now – I could eat it every day!
Happy (French) Friday!
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