Hearty Tofu Cake

Mix the flour with the butter, egg, and salt and knead to form a smooth dough. As needed, add a little cold water. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.

Preheat the convection oven to 180°C (approximately 350°F). Brush the molds (12-15 cm diameter) (approximately 4 1/2 - 5 inches) with oil.

For the filling, rinse the tomatoes, cut into quarters, remove the seeds and dice small. Cut the tofu into cubes. Mix the cream cheese with the cream, eggs, dill, and grated Parmesan cheese and season with salt, pepper, and nutmeg.

Divide the dough into 4 pieces, roll in the size of the molds and line the molds with the dough. Spoon the tofu into the prepared ramekins and top with the tomato. Spoon the cheese mixture over the tofu and tomatoes and bake until golden brown, 30-35 minutes in the preheated oven.