Put the ingredients for the dough in a mixing bowl and use the dough hook to form a smooth dough. Roll out the dough flat and cut into squares of the same size.
Grease the muffin tin and place the dough pieces in the tin and let them overlap at the edge.
For the topping:
Chop the spring onion and garlic and place in a bowl. Quarter the tomatoes and add them to the bowl as well. Marinate with salt, pepper and olive oil. Crumble the shepherd's cheese into small pieces, place in a bowl and set aside.
Crumble the shepherd's cheese into small pieces, place in a bowl and set aside.
For the filling:
Cut the vegetables (carrots, aubergines, peppers or courgettes) into small cubes. Heat some oil in the pan. When the oil is hot, add the vegetables to the pan and sear them.
Then deglaze with a dash of balsamic vinegar and season with salt, pepper and chilli to taste.
Place the filling either directly or later in the muffin troughs. Fold up the edges of the dough a little. Bake the muffins in the preheated oven at 180 degrees for about 10-15 minutes. Here a sense of proportion helps so that it does not get too dark.
Then place the muffins on the balsamic ice cream and rocket and garnish with the topping. Finally add a few feta crumbs.
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