John Myers
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Mozarella and Tomato Casserole
The perfect mozarella and tomato casserole recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 240 g Butter
- 1 Egg
- 0,5 tbsp Rosemary
- 0,5 tbsp Oregano
- 1 tsp Italian herbs
- Salt
Covering
- 600 g Tomatoes
- 140 g Ciabatta
- 200 g Creme fraiche Cheese
- 3 Eggs
- 60 g Parmesan
- 250 g Mozzarella
dough
- Knead the flour with the butter and the egg. Then add a pinch of salt and the herbs and knead well. Then take a springform pan or baking dish and grease it. Then line the mold with the dough. (at least 3-4cm high).
Covering
- Cut the ciabatta into thin slices and place on the dough. Then cut the tomatoes into thin slices and place on the ciabatta. Then cut the mozzarella into slices and place on top of the tomatoes. Repeat in this order and finish with mozzarella. Sprinkle with a pinch of salt.
- Now mix the eggs with the creme fraiche and the Parmesan and pour over the mozzarella. Then in the oven for about 45 minutes at 170 ° C convection.
- Tip 4: I used small cake tins so that everyone had their own little casserole 🙂
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