Mozzarella Tomato Loaf Provencale Recipe

Name: Mozzarella Tomato Loaf Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 450 g flour; 2 ½ teaspoons baking powder; 80 ml olive oil; 125 ml whole milk; 100 g gruyere cheese, grated; 200 g mozzarella cheese; 2 large tomatoes; 1 tablespoon olive oil; 8 basil leaves; ½ teaspoon salt; pepper

Servings: persons

3 eggs
450 g flour
2 ½ teaspoons baking powder
80 ml olive oil
125 ml whole milk
100 g gruyere cheese, grated
200 g mozzarella cheese
2 large tomatoes
1 tablespoon olive oil
8 basil leaves
½ teaspoon salt
pepper

1
Peel and dice the tomatoes.
2
Put them in a pan with the 1 T of oil, the salt and pepper and cook on gentle heat until they are cooked down and most of the liquid is evaporated.
3
Cut the mozzarella into cubes and chop the basil, then add those to the tomato mixture.
4
In a bowl, beat the eggs together with the rest of the oil, the milk, the flour and the baking powder.
5
Add the gruyere, then the tomato mozzarella mixture.
6
Pour into a loaf pan and bake in a 375 degree oven for approximately 45 minutes or until a tester inserted in the center comes out clean.
7
Bon Appetit!

1042

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs, 450 g flour, 2 ½ teaspoons baking powder, 80 ml olive oil, and more.

Yes, Mozzarella Tomato Loaf Provencale falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mozzarella Tomato Loaf Provencale

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