Parmigiano-Reggiano Puff Pastry
Ingredients
- 13oz fresh or frozen pastry dough
- 2 tbsp pesto
- ¼ cup Bertozzi Freshly Grated cheese
- Cherry tomatoes cut in half
- Salt and pepper
- Whisked eggs or milk (to glaze)
- 2 tbsp pine nuts
- Bertozzi Parma Flakes (to garnish)
Preparation
- Preheat oven to 400°.
- Lightly grease large baking sheet.
- Unroll puff pastry sheet and cut into 6 equal rectangles.
- Using a sharp knife, score a border about ¾ inch from edge in each rectangle.
- Be careful not to cut into the dough.
- Place on baking sheet.
- Spread each inner rectangle with a little pesto sauce.
- Sprinkle the Bertozzi Freshly Grated cheese on top.
- Spread the tomatoes between the pastries.
- Season with salt and pepper to taste.
- Brush pastry edges with whisked egg or milk.
- Bake for approximately 15 minutes.
- Sprinkle pine nuts over the pastries then bake for more 4-5 minutes, until pastries have risen and are crisp.
- Cool for 2-3 minutes then serve.
- Garnish with Bertozzi Parma Flakes.
