German Supperclubs

Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...

Herzlichen Glückwünsch

Tischkunst von 16.03.2011 kann unten gesehen werden. more...

Bridge party

Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...

Tomaten auf Blätterteig (V)


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.

This tart was a happy accident: I wanted to use a soft goat cheese, but Tobias rebelled on previously mentioned "stinky cheese" grounds. The only other cheese in the fridge was cheddar, which I expected to be okay, but not quite right for the other flavours. I was absolutely wrong: the cheddar gave a gorgeous tanginess to the dish that wouldn't otherwise have been present.


If you don't have any onion marmelade, roughly chop a small onion and fry over a low heat in olive oil until soft and golden. Turn off the heat and stir in a teaspoon of balsamic vinegar before adding to the other paste ingredients.


Serves 4 as a light main course or substantial starter


150g puff pastry

8 medium tomatoes, thinly sliced

70g cheddar cheese, cut into small cubes

1 tbsp tomato purée

1 tbsp onion marmelade

2 cloves garlic

a few sprigs of thyme, leaves only

a beaten egg


Preheat the oven to 220°C.


Roll out the pastry thinly and divide into 4 squares. Place onto a baking sheet and score a line with a sharp knife about 1 cm from the edges.


Crush the garlic in a pestle and mortar with the onion marmelade, half the thyme leaves and a very generous grinding of black pepper. Add the tomato purée and mix to a smooth paste.


Smear the paste onto the middle of the pastry pieces, just up to the scored lines. Scatter over the cheese cubes, arrange the tomato slices on top, just overlapping each over and sprinkle the rest of the thyme leaves over, along with a little salt.


Brush the edges of the pastries with a little beaten egg and bake in the oven for about 15 minutes until the pastry has risen and browned. Leave to cool out of the oven for 5-10 minutes before serving; they are better warm rather than piping hot.