Stuffed tomatoes in puff pastry
4 servings
30 minutes
Stuffed tomatoes in puff pastry are an elegant dish of Italian cuisine, combining the crispness of airy dough and the juiciness of baked tomatoes with a rich meat filling. Historically, Italian gastronomy is known for using fresh seasonal products, and this recipe perfectly reflects its philosophy. Tender Italian sausages, aromatic parmesan, and fresh parsley create a harmony of flavors complemented by a subtle hint of cream. This dish is perfect for a family dinner or festive gathering, impressing guests with its exquisite presentation and rich taste. It pairs wonderfully with a glass of white wine and a light salad.
1
Preheat the oven to 200 degrees.
2
Cut off the tops of the tomatoes and carefully scoop out the flesh and seeds. Dry the inside.
- Tomatoes: 6 pieces
3
Roll out the dough into a rectangle and cut it into 6 squares. Place each piece into muffin tins and press tightly, carefully smoothing the edges.
- Yeast puff pastry: 500 g
4
Heat olive oil in a pan over medium heat. Add finely chopped onion and celery and sauté until soft for 3-5 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Celery stalk: 1 piece
5
Remove the sausages from their casings. Add the minced meat to the pan and fry for 10 minutes, stirring. Remove from heat and mix in cheese and parsley.
- Italian sausages: 250 g
- Grated Parmesan cheese: 60 g
- Chopped parsley: 2 tablespoons
6
Fill the tomatoes with filling and place them in pastry molds.
- Tomatoes: 6 pieces
7
Lightly whip the cream with the egg and brush the dough. Fold the triangular edges slightly upwards, but do not press or seal.
- Cream 33%: 1 tablespoon
- Chicken egg: 1 piece
- Coarse salt: to taste
8
Bake in the oven for 15 minutes until golden brown. Cool for 10 minutes and serve.