Puff pastry tomato-pesto pie

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Puff pastry tomato-pesto pie

Puff pastry tomato-pesto pie

Number of people

1 roll of puff pastry

1 jar of pesto (you will not use all of it)

1 jar of tomato paste

Basil (fresh or frozen)

1 handful of sprockets

2 arugula handles

parmesan cheese chip

Preparation: 15 min
Cooking time: 30 min
Step 1
Preheat the oven to 160°C (thermostat 5).
Step 2
Cut the dough into 6 parts. Prick them with a fork and let them precook for 15 minutes.
Step 3
Meanwhile, mix the tomato and chopped basil, and grill the pine nuts in a frying pan until dry.
Step 4
Remove the pies from the oven, and garnish them with pesto and tomato, alternating one strip of each, so as to have a two-tone appliance.
Step 5
Put back in the oven for 15 minutes.
Step 6
At the exit, sprinkle with arugula, pine nuts and parmesan cheese.
Step 7
Serve immediately.
I add my grain of salt

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