Summary

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

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Instructions

1. 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.
2. 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.
3. 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).
4. Preheat the oven to 200 degrees top / bottom heat.
5. 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.