Tomato puff pastry squares

Name: Tomato puff pastry squares
Cook time: 50 min
Total time: 50 min
Yield: 40
Ingredients: 1 pck. of 270 g fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 13 small tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Stem(s) Basil; 1 Garlic clove; 4 TABLESPOONS Olive oil; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 40

1 pck. of 270 g fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
13 small tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Stem(s) Basil
1 Garlic clove
4 TABLESPOONS Olive oil
baking paper

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing. Wash and clean the tomatoes and cut them into 3 thick slices. Unroll the puff pastry and cut into 40 squares (each approx. 5 x 5 cm). Put the puff pastry on 2 baking trays lined with baking paper.
2
Cover each puff pastry with 1 slice of tomato. Season with salt and pepper. Bake the baking trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10-15 minutes each.
3
Wash the basil, shake dry and pluck the leaves and chop them finely. Peel the garlic and press it through a garlic press. Mix oil with basil and garlic. Season with salt and pepper. Remove pizzas from the oven, sprinkle with basil oil and serve immediately.