Description
Cottage cheese and cream casserole. Or cheese and tomato omelette. Or cheese puff pie. Don't know how to describe it)
Ingredients
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Puff pastry
1 pack
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Soft cheese
0.5 cup
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Cream
0.5 cup
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Tomato
3 piece
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Basil
1 coup
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Cheese
1 cup
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Butter
2 Tbsp
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Salt
2 tsp
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Chicken egg
3 piece
Cooking
Viva La Italy!
Tomatoes cut into circles with a thickness in centimeter. Generously salt with sea salt, recline on a sieve. Leave the extra juice is yet to drip into the saucepan.
Cream sauce. Half a Cup of ricotta cheese, half a Cup of heavy cream, three eggs and a pinch of sea salt.
Whisk immersion blender chilled eggs with salt. Add the cream, whisk. Add ricotta, beat.
Uniform egg-butter-cheese mixture ready. The consistency is like a thick batter for pancakes.
Ceramic form, lubricated with a thick layer of butter.
Lay out defrosted puff pastry (half sheet). I take yeast-free.
Pour sauce 1.5-2 cm thick.
Heat tomatoes.
Washed and dried the Basil and tear the leaves and spread on tomatoes.
We fall asleep grated cheese. We need a lot of cheese!
I have a lot of small molds, but you can use one large shape for one large casserole.
I prefer to put small ramekins on a baking sheet all together and send in the oven.
Oven pre-heated until 180. Baking time 20 minutes. The filling rises quickly! and 2 times by volume) Cheese baked Golden crust.
Beautiful)
I love tomatoes!
I love Italy!
Inside the filling is incredibly gentle!
The puff pastry quickly and well baked through, even with wet fillings.
Bon appetite!
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