Spinach and cheese timbale

01433 SPINACH and cheese TIMBALE INGREDIENTS for 4 PEOPLE 1 kg of ripe tomatoes, 250 g of spinach leaves, 250 g of Brie-type cheese, 4 large slices of bread, a box of cream, 2 eggs, oil, salt and pepper Preheat oven to 200° clean and wash the spinach leaves thoroughly.

Drain and let them dry slightly in a pan with a little oil, salt and pepper.

Beat the eggs in a bowl, add salt and add the cream.

With the help of a pastry cutter, cut 8 discs from bread slices and brush with the egg mixture and cream.

Place the slices of bread into 4 individual ramekins, alternating with two layers of cheese and spinach.

Bake and cook the pudding in a Bain-Marie for about 15 minutes or until the egg is coagulated.

Wash the tomatoes and remove the seeds and Peel.

Coarsely chop the flesh and cook for 20 minutes in a pan with a little oil.

When cooked, let the pudding cool, sformateli and serve with tomato sauce.