Stuffed Tomato Cake

Ingredients

for the dough:

Milk 400 ml

Eggs 4

Flour 350 g

Feta cheese 150 g

Parmesan cheese 150 g

Breadcrumbs 2 tbsp

Onion 1

Parsley

Baking powder 2 tsp

Pine nuts 2 tbsp

Thyme 0.5 tsp

Sugar 1 tsp

Salt 1 tsp

Olive oil 2.5 tbsp

Nutmeg 1 pinch

Ground black pepper to taste

For the filling:

Breadcrumbs 2 tbsp

Tomatoes 7

Parsley

Garlic 3 cloves

Thyme 1 tbsp

Olive oil 2 tbsp

Rosemary

Pepper to taste

Salt to taste

Filling: Mix crushed garlic, finely chopped herbs, olive oil, and breadcrumbs, season with salt and pepper. Prepare the tomatoes by cutting them in half and scooping out the insides. Stuff them.

Make the dough: beat the eggs with milk, add salt, sugar, and olive oil, then add the flour and baking powder, and knead.

Add the sliced and fried onion to the dough, along with the pine nuts, finely chopped feta cheese, grated Parmesan cheese, chopped parsley, nutmeg, and thyme leaves. Mix everything together.

Grease a baking dish with butter and sprinkle with breadcrumbs. Pour the dough into it and top with the stuffed tomatoes. Bake for 50 minutes at 180°C.

Enjoy!