Hearty Waffles with Herbed Cream Cheese and Baked Tomatoes
- For 12 pieces
- 150 grams softened butter
- 6 eggs
- 250 grams Pastry flour
- ½ package Baking powder
- 250 grams Sour cream
- 1 pinch salt
- For the tomatoes
- 6 ripe, peeled tomatoes
- Sea salt
- 2 tablespoons Garlic oil
- 2 tablespoons Italian Fresh herbs (Chopped, TK)
Separate 3 of the eggs. In the bowl of an electric mixer, beat the butter, and the 3 egg yolks with a little salt until very creamy, about 8 minutes. One at a time, beat in the 3 whole eggs, beating well after each addition. Fold in 250 grams (approximately 9 ounces) of flour, the baking powder and sour cream. If the batter is too thin, add a little more flour.
Beat the egg whites until stiff and fold into the batter.
For the tomatoes: Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Rinse the tomatoes, cut into 1 cm (approximately 3/8-inch) thick slices and place on the baking sheet. Season with salt and pepper, sprinkle with herbs and drizzle with oil. Bake until soft, about 15 minutes.
In a bowl, mix the cream cheese with the cottage cheese and herbs and season with salt and pepper.
Heat the waffle iron and brush with oil. Cook the waffles according to the manufacturers' directions until the waffles are golden brown.
Serve the waffles with the tomatoes and cheese.