Tomato and feta cakes

Ingredients for 4 servings:

• 200 g wheat flour (wholemeal)
• 125 g butter, cold
• 2 tbsp water, ice cold
• 4 small tomatoes, firm
• 2 garlic cloves
• 1 bunch of parsley
• 200 g feta cheese
• 3 eggs
• 200 ml cream
• n. B. Salt and pepper, from the mill
• chili powder
• 60 g cheese, grated, e.g. Emmental

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

taste good warm and cold

Knead the flour, butter, and water into a dough. Wrap the dough in plastic wrap and refrigerate for about 1 hour, or overnight if desired. Dice the tomatoes, finely chop the garlic cloves, and chop the parsley. Crumble the feta and mix with the tomatoes, parsley, and garlic. Refrigerate. Whisk the eggs with the cream and cheese, season with salt, pepper, and chili powder to taste. Divide the dough into 10 portions. Roll out the portions into circles on a floured surface and line 10 muffin cups (I use the larger “maxi” cups). Preheat the oven to 200°C (400°F). Divide the tomato mixture among the cups and pour the egg and cheese mixture over them. Bake on the lowest rack for about 25-30 minutes.