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Puff pastry cases filled with tomatoes and pesto

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Ingredients for 1 servings:

  • 500 g cherry tomatoes
  • ½ jar pesto, green
  • 100 g pistachios
  • 1 pack of puff pastry

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for 6 molds

Wash the tomatoes, halve and hollow out the insides, then spread the pesto with a small spoon. Finely chop the pistachios and divide them into small aluminum molds (or mini quiche molds). Place the tomatoes cut-side up in the molds (about 5-6 halves per mold). Roll out the puff pastry thinly and cut to the size of the molds. Place over the tomatoes and gently press in the edges to ensure the dough encloses the entire surface. Prick the pastry several times with a fork and bake at 180°C for about 8-12 minutes. Turn the molds upside down and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Puff pastry cases filled with tomatoes and pesto