Tomato-Layered Puff Pastry Bites
Tomato-Layered Puff Pastry Bites
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Ingredients
  • 1 package 13 oz (397 g) puff pastry, thawed
  • 3 tablespoons (45 ml) tomato paste
  • 1 clove garlic, finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon (2.5 ml) sugar
  • A pinch of Cayenne pepper
  • Fleur de sel
  • Preparation
  • Preheat the oven to 230 °C (450 °F). Roll out the dough into two 30 x 23-cm (12 x 9-inch) rectangles.
  • Cut each rectangle into three 7.5-cm (3-inch) wide strips. Place a strip of dough on a work surface. Lightly brush with the tomato mixture (tomato paste, garlic, oil, sugar and cayenne pepper, blended). Cover with a second strip of dough, then tomato and dough again. Finish with the tomato mixture. Freeze for 30 minutes.
  • Cut the chilled pastry into 1-cm (1/2-inch) wide slices.
  • On two baking sheet lined with parchment paper, place the pastries on their side, keeping them 6-cm (2.5-inch) apart.
  • Place one sheet in the oven and the second in the refrigerator while the first bakes (the pastry must be cold to properly rise).
  • Bake in the middle of the oven for about 12 minutes.
  • Sprinkle lightly with fleur de sel or sea salt right out of the oven. Serve as a hors d’oeuvre.
  • Description
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