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Puffs with tomato.

Puffs with tomato.

# Baking at home recipes with photos

We will need these ingredients:
• 350 g of puff pastry
• flour for rolling
• 50 g of ground parmesan cheese + chips for decoration
• 1 clove of garlic (pound)
• a small bunch of green basil leaves for decoration +
• 4 tbsp. l. olive oil
• 50 grams of pine nuts
• 350 g small tomatoes (cherry)

• baking tray lined with baking paper
• smooth formochka-notch test for diameter 10 cm

Cooking method:
1 Roll out the dough on a lightly floured surface and pripylennoy cut mold-notch circles with a diameter of 10 cm. If you want to collect and roll dough scraps (see. «Board»), Transfer the dough circles on a baking sheet, pricked with a fork and place in the refrigerator for 30 minutes.

2 Put in a blender cup shredded parmesan cheese, garlic, basil, pine nuts and pour olive oil. Grind until smooth. Preheat oven to 200 ° C. Evenly Spread dough preform prepared pesto sauce. On top lay a few whole tomatoes.

3 Bake puff 20-25 minutes, until the dough rises and is golden. Sprinkle with fresh basil leaves and parmesan shavings. Serve hot.

About the dish:

On 6 pieces:
Preparation time: 15 minutes
Cooling time: 30 minutes
Cooking time: 20-25 minutes
Oven temperature: 200 ° C

Pesto sauce is worth it to prepare with his own hands, but the time and effort you have is not much demand, and the aroma and taste will be more fresh than the finished seasoning. Those who do not adhere to vegetarianism, to offer add stuffing canned anchovy fillets.

By collecting scraps of puff pastry, does not crumple them and fold the stack. Lightly press down with a rolling pin, then roll out. If crumple puff pastry into a ball, during baking it will not go up in layers.

Puffs with tomato.


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