- Grilled peppers with cherry tomatoes, mozzarella and basil pesto
- Mozzarella sticks with melted tomatoes and mojo verde
- Eggplant and tomato bake
- Mango mozzarella salad trifle in glass
- Nice cannelloni
- Tomato soup with vegetable skewers
- Eggplant turrets
- Tomato and mozzarella Apricot turrets
- Tomato-mozzarella toast
- Zucchini Bread pudding
- Colorful tomato salad
- Savory crepes with tomatoes, onions, mozzarella and pesto
- Bruschetta potatoes
- Quick tomato-zucchini-spaghetti
- Pasta Salad Caprese with fiery prawns from the grill
- Ciabatta waffle sandwiches with pesto tomatoes and mozzarella
- Gnocchi Casserole Tomato Mozzarella
- Ciabatta with tomatoes, mozzarella and homemade herbal pesto
- Gratinated turkey schnitzel caprese
- Tartelette Caprese
Italian classic
Tomato mozzarella - classic as salad Caprese or modern as zucchini bread casserole. We get the Italian flair on the plate. 21 recipe ideas.
Today we get the Italian flag on the plate and look forward to 21 blissful tomato-mozzarella recipes. Mouth open - summer in!
Our new dream couple: tomato mozzarella. Classic as a salad 'Caprese' or in a creamy soup and on a crispy casserole - the red and white duet ennobles every dish. And that's why we transform the tender love into many small delicacies.
The perfect companion: basil. In combination with a splash of olive oil - wonderful! On the picnic blanket, the garden party or the home sofa - our tomato mozzarella ideas always taste great. And remind us so wonderfully of our last holiday under Italy's sun.
Not tomato mozzarella, but strawberry cream cheese - sweet bruschetta.
Grilled peppers with cherry tomatoes, mozzarella and basil pesto
Ingredients (4 people)
2 balls (125 g each) mozzarella cheese, 1 red and orange pepper, 10 tablespoons olive oil, 125 g cherry tomatoes, salt, pepper, 1 bunch of basil, 2 cloves of garlic, 50 g parmesan cheese, 50 g pine nuts
preparation
1. Pour mozzarella into a sieve, drain well. Gently squeeze between two layers of kitchen paper. Cut the peppers in half, clean them and wash them, leaving the stalks to stand. Heat 2 tablespoons of olive oil in a large pan. Fry the halves of the pepper with the cut edge downwards for approx. 2 minutes.
2. Remove from the pan and place with the opening facing up in an ovenproof dish. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 12 minutes. Wash tomatoes.
3. Remove the pepper from the oven, season the inside with salt and pepper. Halve mozzarella. Carefully press one mozzarella half into the halves of the pepper. Distribute tomatoes on top. Bake again at the same temperature for about 15 minutes.
4. Meanwhile wash basil, shake dry, pluck leaves from stalks. Peel garlic and chop it roughly. Grate cheese coarsely. Put the basil, garnish, garlic, cheese and pine nuts in a high mixing bowl and puree until garnished. Allow to pour in 8 tbsp of olive oil. Season with salt and pepper.
5. Remove the bell pepper from the oven, arrange with some pesto. Garnish with basil. Submit remaining pesto.
Mozzarella sticks with melted tomatoes and mojo verde
Ingredients (12 sticks)
2 mozzarella cheese (200 g each), 1 bunch of parsley, 1 bunch of coriander, 2 cloves of garlic, 5 tablespoons of olive oil, salt, pepper, 1 onion, 300 g of tomatoes, 1 tbsp + 100 ml sunflower oil, 2 eggs, 2 tbsp flour, 8 tbsp breadcrumbs
preparation
1. Six-length cheese. Rods, with some distance from each other, freeze for at least 1 hour.
2. For the mojo verde wash herbs, shake dry, pluck leaflets from the stems and finely chop. Peel garlic and cut into fine cubes. Stir herbs, garlic and olive oil. Season with salt and pepper.
3. Peel onion, halve and cut into strips. Wash the tomatoes, clean them and dice them roughly. Heat 1 tbsp of sunflower oil and fry onions and tomatoes for about 4 minutes. Season with salt and pepper.
4. Whisk the eggs in a deep plate and season with salt and pepper. Turn frozen mozzarella sticks into flour, egg and breadcrumbs one after the other. Heat 100 ml of sunflower oil in a large pan and quickly fry the sticks in 2 portions while turning. Serve sticks, tomatoes and mojo-verde.
Eggplant and tomato bake
Ingredients (4 people)
1 eggplant (about 600 g), 2 eggs, salt, pepper, 4 tablespoons flour, 4 tablespoons breadcrumbs, 5 tablespoons olive oil, 3 tomatoes, 250 grams mozzarella cheese, 2 basil stalks
preparation
1. Wash eggplant, clean and cut into 1 cm thick slices. Whisk eggs in a deep plate, season with salt and pepper. Put flour and breadcrumbs on each plate. Turn eggplant slices into flour, egg and breadcrumbs one after the other. Heat oil in a pan. Roast the aubergines in portions, turning for about 4 minutes, remove.
2. Wash, clean and slice the tomatoes. Drain mozzarella and slice. Tomatoes, eggplants and tomatoes in a baking dish in a baking dish. Season with salt and pepper. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Wash the basil, shake dry and pluck leaves from the stems. Garnish casserole with basil.
Mango mozzarella salad trifle in glass
Ingredients (6 people)
1 vanilla pod, 3 tbsp sugar, 6 tbsp dark balsamic vinegar, salt, pepper, 1 large mango, 300 g cherry tomatoes, approx. 75 g lamb's lettuce, 200 g mozzarella cheese
preparation
1. Cut the vanilla pod lengthwise and scrape out the pith. Caramelise sugar over medium heat in a pan, deglaze with vinegar. Add vanilla pulp and pod. Season with salt and pepper. Simmer caramel half in a syrup.
2. Cut the mango from the stone, peel the pulp and dice it. Wash, clean and quarter the tomatoes. Wash the lettuce, clean it and shake it dry. Dice mozzarella.
3. Coat salad ingredients alternately in 6 glasses (approx. 300 ml each). Remove the vanilla pod from the reduced vinaigrette and drizzle the trifle with the reduction.
Nice cannelloni
Ingredients (4 people)
450 g zucchini, 1 small onion, 1 clove garlic, 4 tablespoons olive oil, salt, pepper, 1 can (195 g) natural tuna, 1 can (390 g) artichoke hearts, 1 glass (370 ml) roasted red pepper, 200 g crème fraîche, 100 g tapenade (olive paste), 250 g cannelloni noodles, 400 g cherry tomatoes, 2 tablespoons butter, 125 g mozzarella cheese, 2 tablespoons tomato paste, 2 basil stalks, disposable piping bag
preparation
1. Wash the zucchini, clean and dice finely. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a pan, sauté the zucchini, onion and garlic over medium heat for 2-3 minutes. Season with salt and pepper. Drain tuna, artichokes and peppers, finely dice. Mix crème fraîche and tapenade together. Mix everything with the zucchini mixture. Season with salt and pepper.
2. Fill the mass into a piping bag. Set the cannelloni vertical, inject the mass into it. Spread remaining filling on the bottom of a baking dish. Place cannelloni in 2 layers. Wash tomatoes, drain. Heat 2 tablespoons of oil and fat in a pan, fry tomatoes for 1-2 minutes, season with salt and pepper, remove. Drain mozzarella, dice and spread with the tomatoes on the cannelloni.
3. Sweat the tomato paste in the frying fat. Deglaze with 200 ml of water and bring to a boil. Pour over the cannelloni. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 30-35 minutes. Wash the basil, pat dry. Peel the leaves, cut into strips and sprinkle on the casserole.
Tomato soup with vegetable skewers
Ingredients (4 people)
2 onions, 3 cloves of garlic, 1 kg of ripe beef tomatoes, 3 tablespoons olive oil, 1 teaspoon sugar, salt, freshly ground black pepper, noble sweet pepper, 1 1/2 tablespoon tomato paste, 15 g flour, 750 ml vegetable broth, 8 yellow and red Cherry tomatoes (about 150 g), 50 g of chorizo sausage, 8 mini mozzarella balls, 8 shashlik skewers or 8 strong sprigs of rosemary, ectl. edible flowers for garnish
preparation
1. Peel onions and dice roughly. Peel garlic and chop it roughly. Wash the tomatoes, cut out the stalk. Dice the tomatoes roughly. Heat the oil in a pot and fry the onions and garlic.
2. Add tomatoes, cover stewed for about 12 minutes. Season with sugar, salt, pepper and paprika, add tomato paste and stir. Dust with flour, stir, deglaze with broth, bring to a boil and simmer for about 12 minutes covered.
3. Meanwhile wash cherry tomatoes, peel off skin of sausage. Cut the sausage into 8 1/2 cm thick slices. Drain mozzarella. Place the mozzarella, tomatoes and sausage alternately on skewers or on rosemary sprigs at will.
4. Remove the soup from the stove, finely puree. Season with sugar, salt, pepper and paprika. Arrange soup in bowls sprinkled with pepper. Garnish with one skewer and with edible flowers at will. Submit remaining vegetable sticks.
Eggplant turrets
Ingredients (6 people)
3-4 beef tomatoes (about 750 g), salt, pepper, 1 medium onion, 3 bags of buffalo mozzarella (à 125 g), 12 sprigs of rosemary (10-12 cm long), 2-3 stems of basil, 2 eggplants ( approx. à 350 g), 6-9 tbsp olive oil
preparation
1. Wash the tomatoes, pat dry, cut into 12 thick slices, season with salt and pepper. Peel the onion and cut into thin rings. Drain the mozzarella and cut into 12 slices. Wash the rosemary, shake it dry and pluck the lower needles from the branches. Approximately Chop 1/4 of the plucked needles (otherwise use others eg to dry). Set sprigs of rosemary aside. Wash the basil, pat dry and pluck the leaves.
2. Clean eggplants, wash, pat dry and cut into 24 thick slices (about 1.5 cm). Stir olive oil and rosemary. Brush the aubergines with the rosemary oil and sprinkle with salt. Grill on the preheated grill with turning 8-10 minutes. Grill half of the aubergine slices from one side only (4-5 minutes), then remove from the grill and cover the grilled side with tomato slices, onion rings, mozzarella and basil. Cover with the aubergine slices grilled on both sides and stick together with the sprigs of rosemary. Put again on the hot grill for about 4 minutes. Arrange 2 turrets on a plate.
Tomato and mozzarella Apricot turrets
Ingredients (4 people)
750 g roughly chopped almonds without skin, 400 g tomatoes, 250 g apricots, 3 tbsp balsamic vinegar, salt, pepper, 3 tbsp olive oil, approx. 80 g babyleafs salad, 2 balls (à 125 g) buffalo mozzarella
preparation
1. Chop almonds roughly and roast in a pan without fat. Remove immediately and allow to cool. Wash tomatoes and apricots and pat dry. Quarter the tomatoes and core them. Halve apricots and stone. Finely chop tomatoes and apricots separately.
2. Mix vinegar, a little salt and pepper, beat in oil. Mix 2 tablespoons of vinaigrette under the tomatoes and apricots. Read salad, wash and drain. Drain mozzarella and pluck into pieces.
3. For 1 plate, place 1/4 of the tomato, apricot and mozzarella pieces in a dessert ring (about 8 cm Ø) and sprinkle with toasted almonds. Pull off ring and repeat on 3 further plates. Mix the salad and remaining vinaigrette and distribute loosely. Serve immediately. This tastes baguette.
Tomato-mozzarella toast
Ingredients (4 people)
4 tomatoes, salt, pepper, 1/2 pot basil, 2 scoops (à 125 g) buffalo mozzarella, 8 slices of toasted bread, 3 eggs, 3 tablespoons milk, 2 tablespoons flour, 6 tablespoons olive oil
preparation
1. Wash, clean and cross the tomatoes crosswise. Blanch in boiling water for about 1 minute. Remove tomatoes, fry cold. Peel off tomato skin, halve fruit and remove seeds. Cut the pulp into small cubes, season with salt and pepper. Wash the basil, shake dry, fold the leaves, except for garnish.
2. Slice mozzarella. Cover 4 slices of toast with mozzarella and basil, then sprinkle with diced tomatoes. Place 1 slice of toast on each side and press down.
3. Whisk eggs and milk in a deep plate. Turn toast one after the other in flour and egg milk. Heat the oil in portions in a non-stick pan. Fry toast breads in portions on each side until golden brown for 3-4 minutes. Drain on kitchen paper, keep warm and do the same with other loaves. Arrange bread and garnish with basil.
Zucchini Bread pudding
Ingredients (4 people)
2 zucchini (about 450 g), 2 garlic cloves, 3 tablespoons oil, 6 slices (about 15 g each) baguette bread, salt, pepper, 1 meat tomato (about 300 g), 250 g mozzarella cheese, 100 g Parmesan cheese, 1 egg yolk, 400 g whipped cream
preparation
1. Clean, wash and slice the zucchini. Peel and press garlic. Heat 2 tablespoons of oil in a pan. Lightly toss the baguette slices and 1 garlic clove for about 3 minutes, season with salt and remove. Put 1 tbsp of oil in the pan, lightly fry the zucchini for about 2 minutes, season with salt and pepper and remove.
2. Clean the tomato, wash, cut into 9 slices. Cut mozzarella into 5 slices each. Rub parmesan. Stir 75 g of Parmesan, egg yolk and cream, season with salt and pepper. Layer the zucchini, baguette, tomato and mozzarella in a row. Pour over the cream and sprinkle with the rest of the cheese. Bake in the preheated oven (electric stove: 225 ° C / circulating air: 200 ° C / gas: stage 4) for approx. 20 minutes.
Colorful tomato salad
Ingredients (6 people)
1/2 ciabatta (about 300 g), 10-13 tablespoons olive oil, salt, 5 red onions, 500 g yellow, black, green and red frill tomatoes, 10 stems basil, 2 bags (à 125 g) buffalo mozzarella, 10 -12 tablespoons light balsamic vinegar, freshly ground black pepper, 1-2 teaspoons sugar
preparation
1. Slice the bread. Halve slices. Heat a total of 4-6 tablespoons of oil in portions in a large pan. Roast the bread slices golden yellow while turning from both sides and remove. Season with salt.
2. Peel and halve the onions and cut into slices. Wash tomatoes, clean and cut into slices. Wash the basil, shake it dry, pluck the leaves from the stems. Drain mozzarella, slice.
3. Mix vinegar, salt, pepper and sugar well. Beat in 6-7 tbsp of oil. Mix tomatoes, onions, basil, mozzarella and about 3/4 toasted bread. Add vinaigrette. Approximately Let it rest for 30 minutes. Arrange in a deep bowl, sprinkle with pepper. To hand over other bread slices.
Savory crepes with tomatoes, onions, mozzarella and pesto
Ingredients (4 people)
1 egg, 100-125 ml milk, 50 g flour, salt, 1 red onion, 250 g cherry tomatoes, 250 g mozzarella cheese, 2 basil stalks, 6-7 teaspoons green pesto, 5 teaspoons oil
preparation
1. Stir egg, milk, flour and a pinch of salt into a smooth dough, put aside.
2. Peel onion, cut into rings. Wash tomatoes, clean, dab dry, halve. Dice mozzarella. Wash basil, shake dry, peel off leaves.
3. Mix tomatoes, onion, mozzarella and pesto in a bowl.
4. Spread a coated pan in portions with 4 teaspoons of oil, heat. From the dough, bake 4 thin crepes one after the other. Keep finished crepes warm.
5. Fill the crêpes with tomato and mozzarella mixture, arrange, garnish with basil leaves.
Bruschetta potatoes
Ingredients (6-8 people)
6 medium sized firming potatoes (about 600 g), 2 tomatoes, 35 g paprika-filled green olives, 2 spring onions, 1 clove of garlic, salt, dried oregano, pepper, 125 g mozzarella cheese, 75 g gouda cheese, grease for the baking sheet
preparation
1. Wash potatoes thoroughly and cook in water for about 25 minutes. Drain the potatoes, fry briefly under cold water and halve lengthwise.
2. Wash, clean, quarter and core the tomatoes. Cut the pulp into small cubes. Drain the olives and cut into slices. Clean and wash the spring onions. Cut light and dark parts separately into rings. Peel garlic and chop finely.
3. Place the potato halves on a greased baking tray. Sprinkle with tomatoes, olives, garlic and light spring onion rings. Season with salt, oregano and pepper. Drain mozzarella. Grate gouda and mozzarella and sprinkle over the potato halves. Bake potatoes in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) on top rack for 15-20 minutes until golden brown.
4. Remove the potatoes, sprinkle with green spring onion rings and serve immediately.
Quick tomato-zucchini-spaghetti
Ingredients (1 person)
100 g cherry tomatoes, 1 spring onion, 75 g zucchini, 1-2 stalks of basil, 60 g whole wheat spaghetti, salt, 1 teaspoon olive oil, pepper, 50 g mini mozzarella cheese
preparation
1. Wash tomatoes and halve or quarter. Wash the spring onions, clean and cut into thin rings. Wash the zucchini, clean and grate. Wash the basil, shake dry and chop the leaves until garnished with 1-2 pieces.
2. Prepare noodles in boiling salted water according to the package instructions. Heat oil in a pan. Fry the tomatoes and the bright portion of the onion rings for about 2 minutes. Season with salt and pepper. Add the zucchini, chopped basil and the remaining spring onions and remove from heat.
3. Drain the pasta. Add mozzarella and pasta to the tomatoes. Season again with a little salt and pepper. Arrange noodles on a plate and garnish with basil.
Pasta Salad Caprese with fiery prawns from the grill
Ingredients (6 people)
300 g Farfalle noodles, salt, 30 raw shrimps (without head, in shell, 500-600 g), 2-3 cloves of garlic, 2-3 tablespoons sunflower oil, 1-1 1/2 teaspoon Sambal Olek, 1 medium onion, approx. 6 tbsp balsamic vinegar, pepper, approx. 1 tsp sugar, 6 tbsp olive oil, 2 packs (à 150 g / 20 pcs) mini mozzarella, 400 g cherry tomatoes, 1 pot basil, 1 lime, 1-2 aluminum grill dishes without holes
preparation
1. Cook noodles in plenty of boiling salted water according to the instructions. Pour noodles on a sieve, chill well under cold water and allow to cool.
2. Peel shrimp, except for the caudal fin, and remove the intestine. Wash shrimp and pat dry. Peel and slice garlic. Mix sunflower oil, sambal oil and garlic and mix with the shrimp. Cover with cold cover.
3. Peel the onion and finely dice. Balsamic, onion, about 1 teaspoon salt, pepper and sugar. Beat olive oil under it. Drain mozzarella. Wash tomatoes and basil. Drain the tomatoes and cut in half. Shake basil dry and pluck the leaves, except for garnish. Roughly fold or cut the leaves into pieces. Mix pasta, tomatoes, mozzarella, basil and vinaigrette. Let the salad soak for about 1 hour, then season with salt, pepper and possibly a little more vinegar.
4. Wash the lime, pat dry and cut into pieces. Distribute shrimp in a large or 2 smaller grill bowls and grill it with turning about 10 minutes. Finally, sprinkle with a little salt. Arrange ready prawns with a piece of lime in small bowls. To give pasta salad.
Ciabatta waffle sandwiches with pesto tomatoes and mozzarella
Ingredients (4 people)
1/2 cubes of fresh yeast (21 g), 500 g of bread cakes 'Ciabatta' without yeast, 1 tablespoon of pine nuts, 2 large tomatoes (about 150 g), 2 scoops (à 125 g) mozzarella cheese, 8 tablespoons of basil pesto, black pepper, Basil leaves for garnish, olive oil for spreading the waffle iron
preparation
1. Dissolve the yeast in 450 ml lukewarm water and add the baking mixture. Mix ingredients with the kneading hooks of the hand mixer on low calls, then knead at the highest level for 3 minutes to a smooth, elastic dough. Cover the dough and let it rest for about 30 minutes.
2. Roast pine nuts in a pan without fat. Cut tomatoes and mozzarella balls into 8 slices each. Carefully stir the ciabatta dough with a wooden spoon and stir briefly. Heat waffle iron (10, 5 x 12.5 cm) and streak with olive oil. Bake 8 waffles. Serve 4 hot waffles with 4 slices of tomato, 2 tablespoons of pesto and 4 slices of mozzarella, a little pepper and another waffle and cut into halves on a plate. Sprinkle with pine nuts. Garnish with basil leaves.
Gnocchi Casserole Tomato Mozzarella
Ingredients (4 people)
6 large tomatoes, 1 onion, 1 clove of garlic, 2 tbsp + 1 tsp oil, 200 ml vegetable stock, 2 tbsp tomato paste, salt, pepper, sugar, 150 g salami sliced, 2 packs (à 400 g) fresh gnocchi (refrigerated shelf), 15 g pine nuts, 125 g mozzarella cheese, 4-5 tsp pesto (glass), basil for garnish, grease for the mold
preparation
1. Wash, clean and chop tomatoes. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a pan. Fry the onion and garlic cubes in it. Season the diced tomatoes, broth and tomato paste with salt and pepper. Cover and simmer for about 10 minutes. Tomato sauce with a blender, if necessary, with salt, pepper and sugar to taste.
2. Halve the salami slices. Heat 1 teaspoon of oil in a pan. Fry the salami slices in 2-3 minutes while turning, remove.
3. Grease a baking dish. Mix the gnocchi, sauce and salami pieces, spread in the shape and sprinkle with pine nuts. Slice the mozzarella and place the casserole on it. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 12-15 minutes.
4. Remove casserole, allow to cool briefly. Pesto in blob and garnish with basil.
Ciabatta with tomatoes, mozzarella and homemade herbal pesto
Ingredients (4 people)
6 tbsp olive oil, 3 tbsp almonds, 1 clove of garlic, 1 pot of basil, 1 pot of oregano, 40 g parmesan cheese, salt, pepper, 3 tomatoes (à 120 g each), 250 g mozzarella cheese, 1 ciabatta bread (about 500 g)
preparation
1. For the pesto, heat 1 tbsp oil in a pan. Roast almonds in them for about 3 minutes. Peel garlic. Wash the basil and oregano, shake dry, pluck the leaves from the stems. Grate the Parmesan cheese and season with almonds, except 1 tbsp, garlic, herbs, except for garnish, and 5 tbsp oil in a universal shredder to make pesto. Season with salt and pepper.
2. Chop the remaining almonds. Wash, clean and slice the tomatoes. Slice mozzarella. Cut bread horizontally, divide into 8 pieces. Spread pieces of bread with 1 tbsp pesto each and top with cheese and tomatoes. Season with salt and pepper and drizzle a little pesto. Sprinkle with chopped almonds and other herbs. Submit remaining pesto.
Gratinated turkey schnitzel caprese
Ingredients (4 people)
1 Panelino (300 g, wholemeal bread for ready-to-bake), 4 tomatoes (400 g), 250 g mozzarella cheese, 4 turkey escalopes (about 150 g each), 2 tablespoons oil, salt, pepper, 100-120 g pesto alla genovese, Basil for garnish, baking paper
preparation
1. Lightly moisten the Panelino with water and place it on the grill of the oven. Bake for 10-15 minutes in a preheated oven (stove: 200 ° C / convection oven: 175 ° C / gas: stage 3).
2. Wash tomatoes, pat dry and slice. Drain the mozzarella and cut into slices.
3. Wash Schnitzel and pat dry. Heat the oil in a pan, roast the schnitzel in it for 4-5 minutes while turning. Season with salt and pepper.
4. Let the bread cool for approx. 5 minutes. Then cut once in half and cut the halves horizontally. Lay out a baking tray with baking paper, place the 4 halves on top and spread with pesto, except for 1-2 teaspoons. Cover with turkey schnitzels, tomatoes and mozzarella and season with salt and pepper. Spread remaining pesto on top and bake in preheated oven (cooker: 250 ° C / circulating air: 225 ° C / gas: stage 5) for approx. 5 minutes. Garnish with basil.
Tartelette Caprese
Ingredients (8 Tartelletes)
7 stems basil, 150 g butter, 300 g flour, 2 egg yolks, salt, 400 g cherry tomatoes, 1 1/2 packs of mini mozzarella cheese (about 32 pieces), 2 eggs, 100 g whipping cream, pepper, grated nutmeg, flour for the work surface, grease for the molds, cling film
preparation
1. Wash basil, shake dry and finely chop the leaves of 6 stems. Cut the butter into pieces. Mix flour, egg yolks, butter, 3 tablespoons of cold water, chopped basil and a pinch of salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Wash the tomatoes, pat dry and cut in half. Put mozzarella in a sieve and drain. Stir eggs and cream and season with salt, pepper and nutmeg.
3. Roll out dough 2-3 mm thin on a floured work surface and cut out 8 circles (approx. 12 cm Ø). Place 8 greased tartlet cases (approx. 10 cm Ø) with the dough. Press firmly on the edge of the dough, cut off any protruding edges and pierce with the fork several times. Add tomato halves and mozzarella balls to the molds. Pour egg whites over and bake for 25-35 minutes in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3).
4. Cut the remaining basil leaves into thin strips and sprinkle on the tartlets before serving. Remove the tartlets from the oven and remove from the molds.
