Stuffed cakes (2)
Instructions
In a large bowl sift the flour, add a pinch of salt, egg yolks, 100 g of butter and yoghurt, add the egg white beaten lightly and mix well all ingredients, form into a ball and cover with plastic wrap and store in the refrigerator for 30 minutes.
In a saucepan melt a knob of butter and put to fry the onion, the garlic cloves crushed and cut the pepper into strips.
Mix well and cook over low heat for about 10 minutes; then turn up the flame and let it eat for a couple of minutes, then add the herbs, add salt and pepper.
Remove from heat and keep aside to cool.
On floured pastry Board and roll out the pastry thinly with a rolling pin, divide into 6 parts and completely lined with small individual pans 6.
previously grease and flour.
Prick the bottom of each cake with a fork and cook in white in hot oven (200 degrees) for about ten minutes.
At this point remove from oven and fill each Cupcake with the mixture prepared, you'll care to distribute equally.
Cover with tomatoes washed and cut into thin slices, then decorated with fillets of anchovies and black olives.
Put in the oven (180 degrees) and let it cook for another 25 minutes.
After this time and served slightly warm baked.
Ingredients and dosing for 6 persons
- 225 g of flour
- 150 g of butter
- 40 g of anchovy fillets
- 50 g of grated gruyere cheese
- 450 g of ripe tomatoes
- 1 green pepper
- 1 handful of black olives
- 1 tablespoon of whole yoghurt
- 1 egg
- == 1 large onion
- 2 cloves of garlic
- 1 teaspoon of chopped herbs
- Salt
- Pepper