Time: 45 min.
Complexity: easily
Quantity: 18 pcs.

To make this appetizer, you won't have to run around the store looking for special puff pastry tartlets. They're cut out of puff pastry using a round cookie cutter. And the whole appetizer takes on the Italian flavor just by spreading a little pesto on the dough, adding a slice of tomato, and a drizzle of olive oil. If desired, you can sprinkle each tartlet with a pinch of grated Parmesan cheese before baking.

Ingredients:

• 0.5 kg frozen puff pastry, defrosted
• 3 tbsp. basil pesto
• 4 plum tomatoes, sliced ​​into rounds
• Olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, pesto sauce, plum tomatoes

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Line 2 baking sheets with parchment paper.
Step 3
• On a lightly floured work surface, unroll the puff pastry and roll it out slightly to flatten it. Using a 6 cm (2.5 in) cookie cutter, cut out circles from the dough and arrange them evenly on parchment paper.
Step 4
• Make several holes in the dough with a fork, all the way to the edges.
Step 5
• Spread 1 teaspoon of pesto on each circle, almost to the edge. Top with a slice of tomato and drizzle with olive oil.
Step 6
• Bake until golden brown, 15-20 minutes.

Votes: 4