Tomato and Feta Cakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g wheat flour (whole rain)
- 125 g butter, cold
- 2 tablespoon water, ice cold
- 4 small tomato (s), firm
- 2 cloves garlic)
- 1 bunch parsley
- 200 g feta cheese
- 3 egg (s)
- 200 ml cream
- Salt and pepper, from the mill
- Chili powder
- 60 g cheese, rated, e.., Emmentaler
Print Recipe
Pin Recipe Instructions
- Knead the flour with the butter and the water to form a dough. Wrap the dough in cling film and put it in the fridge for about 1 hour, preferably overnight.
- Dice the tomatoes, finely chop the garlic cloves and chop the parsley as well. Crumble the feta and mix with the tomatoes, parsley and garlic. Put in a cool place. Whisk the eggs with the cream and cheese, season with salt, pepper and add chili powder to taste.
- Divide the dough into 10 portions. Roll out the dough portions into circles on a surface sprinkled with flour and use them to line 10 muffin molds (I use the larger Maxi molds).
- Preheat the oven to 200 degrees top / bottom heat.
- Spread the tomato mixture on the molds and pour the egg and cheese mixture over them. Bake on the lowest rack for about 25 - 30 minutes.
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