How to make
Cut the tomatoes in half and sprinkle them with salt, then leave them to drain. I used smaller Roma tomatoes. Dice the feta cheese. Wash, dry and finely chop the basil leaves.
Mix the flour and baking powder together in a suitable container. To them, add the eggs, olive oil and milk. Knead a medium soft dough.
To the dough, add the feta cheese, chopped dried tomatoes, drained cherry tomatoes, basil and half the pumpkin seeds. Mix the dough carefully.
Butter and flour a rectangular cake form. Distribute the dough into the form and sprinkle it with the rest of the pumpkin seeds. Bake 40-50 min. in a preheated 360°F (180 °C) oven.
You can eat the salty cake both warm and cool.
