Thursday, 26 December 2013

Salad with sundried tomato & rosemary pastries

  • Mix of salad leaves
  • Green olives
  • To make 6 pastries ... 6 sun dried tomatoes ... about 2 x 30cm x 5cm of already made puff pastry ... and some rosemary fresh leaves 
  • Some salt, olive oil and balsamic vinegar

How to make pastries
  1. A few hours before place tomatoes with some boiling water in a bowl and let them rehydrate for a few hours before cooking
  2. Drain them and let them aside
  3. Switch on the oven at 180ºC
  4. Put the pastries on top of some foil paper greased and cut about 10x5 squares ... roll a bit really carefully and place the sundried tomato with some rosemary (finely chopped) in the middle
  5. Cover by joining 2 sides and repeat the whole thing for each of the 6 pastries
  6. Place them in the oven and cook for 10-15 minutes until puffed out, crisp and brown 
  7. Make the salad by simply putting the olives and leaves together and set aside. Season it
  8. Let the pastries cool down and enjoy them with the salad

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