John Myers
Spicy Baking: Puff Pastry with Tomatoes and Mozzarella Topping
The perfect spicy baking: puff pastry with tomatoes and mozzarella topping recipe with a picture and simple step-by-step instructions.
- 2 piece Puff pastry frozen, rectangular approx. 10 x 20 cm
- 1 piece Onion
- 2 Discs Cooked ham
- 6 piece Date or cherry tomatoes
- 6 piece Rocket leaves
- Salt and pepper
- 65 g Mozzarella, that’s about half a ball
- 2 teaspoon Cream of horseradish
- 1 teaspoon Honey
- Salt and pepper
- Let the puff pastry thaw, cut the plates in half into squares and fold up the edges approx. 0.5 cm.
- Remove the stem from the tomatoes and cut into eighths, cut the ham into cubes. Sort and chop the rocket. Peel and dice the onion as well. Mix everything in a bowl and season with salt and pepper.
- In another bowl, stir the mozzarella, horseradish and honey. Season to taste with salt and pepper.
- Place the puff pastry on a sheet lined with foil or paper and fill with the tomato, ham and onion mixture.
- Preheat the oven to 200 degrees and prebake the puff pastry for about 10 minutes.
- Spread the mozzarella cream on the vegetables and bake for another 10 minutes.
- Serve immediately.
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