Tomato and mozzarella cakes: easy quiche recipe

Tartlets bathed in the sun, do you like it?

For my part, the holidays begin tonight and I leave you for a short week, but I prepare a surprise for my return ^ _ ^ ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡ ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡!!! ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡!!! ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡!!! ¡¡¡¡¡Look soon upon my return & # 39; & # 39; & # 39; & # 39;

Ingredients for 8 tartlets:
2 puff pastries
6 elongated tomatoes
200 g mozzarella
3 garlic cloves
2 basil branches
8 tablespoons tomato pulp
5 tablespoons olive oil
Salt, freshly ground pepper

1. Finely chop the garlic cloves and chop the basil. Put everything in a bowl and sprinkle with olive oil. Puree lightly and marinate in the fridge.

2. Wash the tomatoes and cut them into slices of approximately 1 cm. Salt and let stand for ten minutes.

3. Spread the puff pastry and cut 8 discs the size of your molds. spread the molds with butter and place the dough disks on them. Prick the bottom.

4. Decorate each dough bottom with a tablespoon of tomato pulp. Slightly pepper.

5. Place the tomato rings in the molds. Bake for 15 minutes at 200 ° C.

6. Meanwhile, cut the mozzarella into slices. After 15 minutes of cooking, remove the cakes from the oven and place the mozzarella slices. Bake for an additional 5 minutes. Remove from oven, cover with garlic and basil marinade and serve.