Tomato and olive nests

Ingredients for 4 servings:

• 40 g butter
• 125 ml water
• 1 pinch of salt
• 100 g flour
• 2 eggs
• 150 g herb cream cheese
• 2 tbsp crème fraîche
• 150 g cherry tomatoes
• 2 tbsp black olives, pitted
• 1 tbsp pine nuts
• some basil

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Preheat oven to 200°C fan/convection oven. Line a baking tray with baking paper. Bring 125 ml water, butter, and a pinch of salt to a boil in a saucepan. Add the flour and stir with a wooden spoon until the dough forms a ball that pulls away from the bottom of the pan. Remove from the heat and beat in the eggs one at a time. Fill the batter into a piping bag fitted with a small star nozzle. Pipe 4 balls onto the baking paper, approximately 8 cm in diameter. Bake in the preheated oven for 20 minutes. Then let cool on a wire rack. Mix the herb cream cheese with the crème fraîche and spread on the balls. Wash the tomatoes and arrange them on top of the cheese along with the olives. Roast the pine nuts in a pan without fat. Sprinkle with the nuts and basil leaves.