TOMATO PIE WITH PESTO

INGREDIENTS

For two small rectangular pies:

  • 1 puff pastry
  • 6 olive tomatoes
  • 50g of pesto alla Genovese
  • 2 slices of serano ham
  • Grated parmesan
  • some black olives
  • oregano
  • fresh thyme
  • olive oil

RECIPE PREPARATION

  1. Cut two rectangles of dough
  2. Place them on a baking sheet
  3. Spread pesto (leave a margin of about 15 mm to make an edge)
  4. Arrange the tomato slices and then shred the ham on top
  5. Sprinkle with Parmesan, arrange a few olive wedges
  6. Sprinkle with a small drizzle of olive oil. Add a little oregano and thyme
  7. Put in the oven for 15 minutes at 225 °

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TOMATO PIE WITH PESTO

INGREDIENTS

For two small rectangular pies:

  • 1 puff pastry
  • 6 olive tomatoes
  • 50g of pesto alla Genovese
  • 2 slices of serano ham
  • Grated parmesan
  • some black olives
  • oregano
  • fresh thyme
  • olive oil

RECIPE PREPARATION

  1. Cut two rectangles of dough
  2. Place them on a baking sheet
  3. Spread pesto (leave a margin of about 15 mm to make an edge)
  4. Arrange the tomato slices and then shred the ham on top
  5. Sprinkle with Parmesan, arrange a few olive wedges
  6. Sprinkle with a small drizzle of olive oil. Add a little oregano and thyme
  7. Put in the oven for 15 minutes at 225 °

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BROWNIE WITH VANILLA MILK JAM

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GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

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