Puff pastry pillows

Ingredients for 1 servings:

• 4 sheets of puff pastry (frozen)
• 6 tomatoes, dried in oil
• 75 g sheep’s cheese
• some pesto (wild garlic pesto) or of your choice
• 2 small tomatoes, sliced
• some cheese, grated (e.g. Emmental)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

makes 24 pieces

Defrost the puff pastry sheets according to the package instructions, cut each into 6 pieces, and place them on two baking sheets lined with baking paper. For topping 1, drain the tomatoes and dice them finely. Cut or crumble the feta cheese. Spread the tomatoes on half of the puff pastry pieces, leaving an empty edge. Spread the feta cheese over the tomatoes. For topping 2, spread the pesto, about 1/2 teaspoon per piece, over the other half of the puff pastry pieces, again leaving an edge free. Place a slice of tomato on top of each piece of pesto and sprinkle with a little grated cheese. Bake at 190°C (fan oven) for about 15 minutes, until the puff pastry is lightly browned. Serve warm or cold, e.g., as a snack, party appetizer, or for buffets.