Caprese tarts

Ingredients for 6 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp oil
• 150 g tomatoes
• 2 g basil, fresh
• 125 g buffalo mozzarella
• 1 tbsp tomato paste
• 30 g cream cheese with garlic
• 1 egg(s)
• 120 g flour
• ½ tsp baking powder
• ½ tsp salt
• Black pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

makes 6 tartlets

Peel the onion and garlic, dice finely, and sauté in 1 tablespoon of oil. Remove and set aside. The diced tomatoes are allowed to brown slightly. Cut a cross into the tomatoes and place them in a small bowl, pour boiling water from the kettle over them. After a few minutes, let them cool on kitchen paper and then peel off the skin. Remove the stem and seeds, roughly chop the flesh and puree. Cut the mozzarella into six small and six larger pieces and set aside. Add the tomato paste, cream cheese, egg, the second tablespoon of oil and the washed basil leaves to the tomato puree and mix thoroughly with a fork. In a larger bowl, mix the flour with baking powder, salt, pepper and the sautéed onion and garlic mixture. Stir in the tomato mixture and knead into a dough. Preheat the oven to 200 degrees Celsius (top/bottom heat). Fill half of the batter into six baking cups, place the small mozzarella pieces on top, and press them lightly into the batter. Cover with the other half of the batter and place the larger mozzarella pieces on top. Place on the middle rack of the oven and immediately reduce the temperature to 180 degrees Celsius. The tartlets will be baked after about 25 minutes. Baking time may vary depending on the oven. Arrange the tartlets on a platter, garnish, and serve. One tartlet has 215 calories.