Ingredients for 25 pieces
- 125 g thawed puff pastry slices
- 25 cherry tomatoes
- 1 tbsp TOMAMI No.1 🛒
- 2 tbsp of TOMAMI No.2 🛒
- 1 clove of garlic
- 60 ml of good olive oil
- some balsamic vinegar
- 2 sprigs of fresh basil
- 50 g salted, crushed cashews
- freshly ground pepper
- Maldon sea salt
Preparation
First preheat the oven to 200 °C (upper and lower heat) and cover a baking sheet with baking paper (2nd rack from the bottom).
Remove the puff pastry from the fridge and allow to reach room temperature. Put the tomatoes into a coated pan without oil and fry over medium heat until they burst open.
Then sprinkle with a few splashes of good quality balsamic vinegar.
Moistening with the balsamic will fill the tomatoes with the vinegar and they will then caramelize. Season with TOMAMI and put aside.
Make a pesto with the basil, garlic, TOMAMI, nuts, salt and pepper. Add olive oil. With the help of a small glass, cut round slices out of the
rolled out puff pastry.
Spread the pastries with a little pesto and add a tomato. Put in the oven for about 15 minutes until the dough has risen or browned.
Easy to make. Preparation time: approx. 45 minutes.
A recipe by Dirk Reininghaus – thank you!
Products from the recipe
TOMAMI No.1
• Gives a savory umami flavor with a fruity tomato note and low acidity
• 90 ml, 240 ml, 740 ml bottle
TOMAMI No.2
• Adds a savory umami flavor with an aromatic tomato note and typical acidity
• 90 ml, 240 ml, 740 ml bottle