Pesto savarin with cottage cheese, tomatoes and olives
Ingredients
150 g / 5,3 oz of fresh tomatoes
100 g / 3,5 oz of oilpreserved dried tomatoes
70 g / 2,5 oz of pesto
100 g / 3,5 oz of olive oil
80 g / 2,8 oz of pitted black olives
4 eggs
300 g / 11 oz of whole-wheat flour
1 teaspoon of salt
1 teaspoon of baking powder
160 g / 5,6 oz of soy milk
150 g / 5,3 oz of cottage cheese
Así puedes prepararlo
- Preheat the oven at 190ºC/374ºF.
- Peel the fresh tomatoes, remove the seeds and dice. Also cut the dried tomatoes in small pieces and chop the olives.
- Beat the eggs until they are creamy. While beating, add the remaining oil and soy milk.
- Pour the flour in a large bowl, and add the baking powder and the salt. Gradually add the liquid mix and mix with a spatula.
- Add the cut tomatoes, the crumbled cottage cheese, the chopped olives and the pesto, and mix well.
- Pour in the mold and bake for approximately 50 min. To check the baking point, introduce a toothpick or chopstick. If it is clean, the dough is ready. Allow the savarin to settle for an hour before unmolding.