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–+ servings

Avocado with Heirloom Tomatoes on a Parmesan Crust

bakingwithnessa
You are going to love this very Summery and Delicious Avocado with Heirloom Tomatoes Salad on a Parmesan Crust!
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Prep Time 10 minutes
Bake Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine French, Italian
Servings 4

Equipment

Daisy Flexipan®
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Spatula

Ingredients
 

PARMESAN CRUST

  • 1 egg
  • 2 Tbsp (30 g) Spring water
  • 2/3 cup (65 g) parmesan cheese (Grated)
  • 1 Tbsp (8 g) Sesame seeds
  • 1 tsp (1 g) Dried thyme
  • 3/4 cup (90 g) flour
  • 1 1/4 tsp (5 g) baking powder
  • 5 Tbsp (70 g) Butter (Cold and Diced)

SALAD

  • 8 Mini Heirloom Tomatoes (Diced)
  • 1 Avocado (Diced)
  • 1 Tbsp (15 g) Balsamic Glaze
  • 1 Tbsp (15 g) sweet basil olive oil

Instructions
 

PARMESAN CRUST

  • Preheat oven to 350F/180C.
  • Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
  • In a mixing bowl, cream all the Ingredients together on Medium high speed for about 1:30min (Egg, Water, Parmesan Cheese, Sesame Seeds, Dried Thyme, Flour, Baking Powder and Butter).
  • Using a spatula, spread your preparation onto your Flexipan®.
  • Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min). You will notice some excess of Butter at the center, continue baking until it is all absorbed.
  • Once your Parmesan Crust is out of the oven, let it completely cool down on the side once you have unmold it.

ASSEMBLY

Video

Special Notes

Nutrition

Nutrition Facts
Avocado with Heirloom Tomatoes on a Parmesan Crust
Amount Per Serving
Calories 428 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 90mg30%
Sodium 547mg24%
Potassium 396mg11%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 2g2%
Protein 12g24%
Vitamin A 993IU20%
Vitamin C 10mg12%
Calcium 319mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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