Tomato and feta pudding

10376 TOMATO and FETA PUDDING INGREDIENTS for 4 PEOPLE A whole sandwich bread from 300 g butter for the mould, 2 celery sticks, onion, 80 g butter, 4 tablespoons chopped dill, 1 kg of ripe tomatoes, a dice of chicken broth, 4 eggs, 200 g feta cheese, salt, pepper.

Preheat oven to 180° With a knife eliminated all the bread crust and lengthwise, cut 3 slices of 1 cm thick.

Cut the remaining piece of bread and pour it in a bowl.

Grease the bottom and sides of a rectangular mould; do you have at the bottom a slice of bread and divide the other two in half, causing them to join against the edges of the mold.

Remove the excess and break it into small pieces in the bowl.

Clean the celery, remove any filaments and cut it in two; Let it soften in a pot with the onion for 5 minutes, 20 g of butter.

When the onion begins to color, add the dill and the rest of the butter and let it melt completely.

Pour the mixture into the bowl with the bread and stir.

Blanch the tomatoes for a minute, drain, Peel, cut them into quarters, remove the seeds and chop the flesh into small pieces.

Dissolve bouillon in 20 cl of lukewarm water.

Beat the eggs, add salt, pepper and, little by little, add the broth.

Cut the feta cheese plate and keep aside 4.

Distributed to the layers of bread with butter, pieces of tomato and feta, ending with the mixture of bread.

Sprayed with egg mixture, lean over the sliced feta held aside and cook for 40 minutes in hot oven: the pudding is puffy and golden.

Let it cool and dessert, turn out.