Savory cheesecake with tomato topping

Name: Savory cheesecake with tomato topping
Ingredients: 1 egg; 1 tablespoon olive oil; 2 tablespoons tomato sauce; 1 tablespoon sour cream; 1/4 teaspoon salt; 2 tablespoons flour; 1 teaspoon baking powder; 10 g butter; 200 g Delaco cream cheese; 50 g telemea (Romanian brined cheese); 1 spring onion; 30 g olives; 1/4 teaspoon ground pepper; 10 g gelatin; 40 ml water; 400 g whole peeled canned tomatoes; 1/8 teaspoon salt; 1/8 teaspoon ground pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 teaspoon balsamic vinegar; 10 g gelatin; 40 ml water; 1 spring onion

Appetizers - Savory cheesecake with tomato topping by Zenovia P. - Recipia

Savory cheesecake with tomato topping has a smooth red layer of cooked, strained tomatoes over an airy base and a cream cheese filling with telemea, spring onion and olives. This Easter appetizer has an airy base lightly tinted by the tomato sauce, and is served cold, with the layers set firm. I arrange it on a platter, cut into little squares. Prep: 30 minutes. Cook: 33 minutes. Chilling: 180 minutes. Total time: 243 minutes. Servings: 4. About 310 kcal and 11 g protein per serving.

Ingredients

For the base

1 egg
1 tablespoon olive oil
2 tablespoons tomato sauce
1 tablespoon sour cream
1/4 teaspoon salt
2 tablespoons flour
1 teaspoon baking powder
10 g butter

For the cream cheese filling

200 g Delaco cream cheese
50 g telemea (Romanian brined cheese)
1 spring onion
30 g olives
1/4 teaspoon ground pepper
10 g gelatin
40 ml water

For the topping

400 g whole peeled canned tomatoes
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon balsamic vinegar
10 g gelatin
40 ml water

For decoration

1 spring onion

Preparation

1. Separate the egg white from the yolk. Beat the yolk with the oil, sour cream, 1/4 teaspoon of salt and tomato sauce, then mix in the flour sifted with the baking powder. 2. Beat the egg white until stiff and fold it into the mixture. Pour the batter into a buttered pan and bake at 160°C for 15 minutes, until the edges are lightly browned. 3. Leave the base to cool for 20 minutes, then cut it out with pastry rings. 4. Soak 10 g of gelatin in 40 ml of water for 10 minutes. Set the bowl over a pan of simmering water and leave it there for 3 minutes, until the gelatin dissolves. 5. Grate the telemea, finely chop one spring onion and cut the olives into small cubes. Mix them with the cream cheese and 1/4 teaspoon of pepper, then stir in the dissolved gelatin until smooth. 6. Spoon the cream over the cut-out bases and refrigerate the rings while you prepare the topping. 7. Blend the canned tomatoes with an immersion blender. Boil the juice for 12 minutes, until it has reduced by half and thickened, then add 1/8 teaspoon of salt, 1/8 teaspoon of pepper, the oregano and basil. Add the balsamic vinegar at the end, strain the mixture and leave it to cool for 20 minutes. 8. Soak 10 g of gelatin in 40 ml of water for 10 minutes, then dissolve it over a pan of simmering water for 3 minutes. Stir it into the cooled tomato juice and pour the topping over the cream cheese. Refrigerate the rings for 2 hours, then carefully run a knife around the edges and decorate with the remaining spring onion.

Notes

Covered, the appetizer keeps in the fridge for up to 3 days; the base can be baked a day ahead and stored separately. I serve it with thin slices of toasted bread, alongside the little squares. I started with an idea from the Andreea Chinesefood blog. A 20 × 30 cm pan gives you a base that is the right size for cutting out, and an immersion blender purées the tomatoes right in the bowl. Whole canned tomatoes with no added seasoning make it easy to balance the topping with the basil and oregano. Telemea can be saltier depending on the variety, so taste it before adding it. The gelatin can form little strands if the juice has cooled too much; warm it gently before stirring it in.