Tomato-Mozzarella Puff

Ingredients

• 250 g flour
• 1 pinch salt
• 125 g cold butter
• 1 egg
• legumes (for blind baking)
• 250 g mozzarella (small balls)
• 1 Garlic clove
• 4 tomatoes
• 1 red bell pepper
• 1 tbsp chopped parsley
• 2 tbsp chopped basil
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• Salt
• pepper (from grinder)
• 1 small dried chili pepper (crushed, optional)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and create a well in the center. Cut the cold butter into small pieces, distribute around the well, add the egg, 2–3 tbsp cold water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Divide the dough into six pieces, roll between two sheets of parchment paper, line greased molds with the parchment. Cut parchment to mold size, place on the dough, and weigh down with dried legumes. Bake in the preheated oven for 12–15 minutes until crisp.

4. 4.

   Remove, discard the legumes and parchment, and let cool.

5. 5.

   Drain the mozzarella and cut into large pieces. Peel the garlic and press through a press. Wash the tomatoes, pat dry, quarter them, remove seeds, and finely chop. Wash the bell pepper, halve it, remove seeds, and dice finely. Mix mozzarella with garlic, tomatoes, bell pepper, parsley, and basil. Whisk vinegar with olive oil, season with salt, pepper, and chili pepper, pour over the salad, and mix well. Fill the cooled tortelets immediately and serve.

6. 6.