Pie with tomatoes and pesto
4 servings
50 minutes
Tomato and pesto pie is a delightful combination of freshness and rich flavors. Its roots can be traced back to European traditions where pesto is used to add aroma to dishes. Tomatoes baked on a crispy puff pastry acquire a delicate sweetness, while garlic adds spiciness. The creamy pesto sauce made from basil, olive oil, and parmesan gives the pie a unique Italian touch. This pie is perfect for a cozy home dinner or as an exquisite appetizer at a party. It can be enjoyed warm or chilled, and the blend of fresh and rich flavors makes it versatile for any season. Easy to prepare yet impressive in taste, it will delight gourmets and lovers of simple but elegant cuisine.
1
Slice the tomatoes into rounds.
- Tomatoes: 6 pieces
2
Peel and finely chop the garlic.
- Garlic: 2 cloves
3
Roll out the dough to the size of the baking tray.
- Unyeasted puff pastry: 400 g
4
Spread a thin layer of pesto sauce on the dough. Arrange the tomatoes, sprinkle with garlic, add salt and pepper. Fold the edges.
- Pesto: 3 tablespoons
- Tomatoes: 6 pieces
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
5
Bake in an oven preheated to 180 degrees for 35 minutes.
