Buon appetito!
Puff pastry cookie with mozzarella and candied tomato
Culinaire Ambiance
made by Wout
Ingredients
4 persons
- 4 ELVEA Whole Peeled Tomatoes
- 4 deciliters olive oil
- 1 puff pastry
- 100 grams mozzarella
- 10 grams of brown sugar
- 1 handful of zucchini, finely diced
- 1 handful of gold croutons
- fresh basil
- 1 shot Chardonnay vinegar
- pepper
- salt
Preparation
-
1
Remove the tomatoes from the can and drain. Heat the olive oil to just below boiling. Add the tomatoes to the hot oil and roast for about ten minutes. Remove the tomatoes from the oil, sprinkle the sugar and caramelize with a kitchen torch.
-
2
Bake the puff pastry sheet between two baking sheets for 10 minutes in an oven preheated to 180°C. Cut the puff pastry sheet into rectangles.
-
3
Slice the mozzarella. Cover each rectangle with mozzarella and top with a tomato. Season with salt and pepper. Place under the grill for three minutes.
-
4
Stew the zucchini in the pan and season with the vinegar.
-
5
Arrange the plate as shown in the photo and decorate with the golden croutons and basil.
-
6
Enjoy your meal!
