Savory Puff Pastry Boats with Tomatoes
Let it crunch! Whether for a buffet, a picnic or a treat for your loved ones – these puff pastry boats with sun-ripened tomatoes are a hit and super-easy to prepare.
Ingredients:
- 1 pack puff pastry
- 1 egg yolk
- 150 g feta cheese
- 100 ml crème fraîche
- 1 handful of rocket
- 1 pack SanLucar praline tomatoes
- Mazzetti Balsamico Tino Tipico
- 1 tsp black sesame seeds
- Salt
- Pepper
Preparation:
- Roll out the puff pastry and cut into squares of approx. 12 cm.
- Brush the edges with egg yolk and sprinkle with sesame seeds.
- Wash the rocket, pat dry and chop finely. Set a few leaves aside for garnish.
- Wash the praline tomatoes, remove the stems and cut them in half.
- Crumble the feta with a fork, mix with crème fraiche and chopped rocket and season with salt and pepper.
- Place a small mound of the feta-rocket cream in the centre of each pastry square.
- Season the halved tomatoes in a bowl with balsamic vinegar, salt and pepper.
- Place 5–6 tomato halves on each puff pastry boat.
- Bake in a preheated oven at 150 °C for approx. 15 minutes until golden brown.
- Garnish with rocket leaves and a few splashes of balsamic vinegar before serving.
