Easy

Tomato

Olive oil

tablespoons

Salt

Egg (yellow)

unit

Parmesan cheese

Puff pastry

Pesto

Tomato-pesto puff pastry

Bake the puff pastry in puff pastry, as explained here but unsweetened, just golden.Reserve.

Remove and discard the stalk (the hard part where the stem used to hang) from 1 kg of tomato.

<h5>Cut the tomatoes into even slices (a mandolin is ideal for this).</h5>Salt the slices on each side, and place them on one (or more) grids.Let this drain for at least 30 minutes.

In a large frying pan over high heat, pour in 4 tablespoons of olive oil.When hot, place the tomato slices in it, and quickly sauté them, 30 seconds on each side.Do this for all the tomato slices, then set aside.

Preheat your oven to 200°C (390°F).Cover the cooled puff pastry with a thin, even layer of pesto (the best tool for this is a metal spatula).

Place an even layer of tomato slices on top of the pesto layer.

Sprinkle with a little grated parmesan.

Bake in the oven for 10 minutes, this is not really cooking but rather bringing back to temperature.Drink warm or cold.

Easy

59 min

Main course

Starter

Appetizer

Servings

4

Nutrition

/ per serving

Directions

Step #1

25 min.

Step #2

4 min.

Step #3

8 min.

Step #4

3 min.

Step #5

2 min.

Step #6

3 min.

Step #7

1 min.

Step #8

10 min.

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