Stuffed cakes
Instructions
Sift the flour into a bowl, add a pinch of salt, egg yolk, 100 g of diced butter, yoghurt and slightly beaten egg white, then knead well until dough is smooth and homogeneous.
Reach into or a ball and let rest in the refrigerator, covered, for 30 minutes.
Melt a knob of butter in a pan and saucepan, chopped onion, crushed garlic cloves and pepper, washed away and reduced to strips, moderate heat for 5-6 minutes.
Stir and continue cooking for 10 minutes, then turn up the flame, let thicken the mixture for a few minutes, then add the herbs, add salt and pepper and remove from heat.
Roll out the pastry on floured pastry Board, drawing a thin pastry, divide it into six equal parts and with these covered the bottom and edges of six small individual pans, buttered earlier.
Stamped pasta with the prongs of a fork and bake the cakes in white, in a hot oven (200 degrees) for 10 minutes.
After this time, remove the cakes from the oven and fill with the mixture of pepper, divided into equal parts.
Top with tomatoes, washed and cut into thin slices, sprinkle with the grated Gruyère, then decorated with anchovies and black olives.
Passed back the cakes in the oven (180 degrees) and let them bake for another 25 minutes.
Serve warm.
Ingredients and dosing for 6 persons
- 230 g of flour
- 150 g of butter
- 1 egg
- 1 tablespoon of whole yoghurt
- 1 onion
- 2 cloves of garlic
- 1 green pepper
- 1 teaspoon of chopped herbs
- 450 g of ripe tomatoes
- 50 g of grated gruyere cheese
- 40 g of anchovy fillets
- 1 handful of black olives
- Salt
- Pepper